by Sarah Steimer
- 1/2 cup freshly brewed strong coffee, at room temperature
- 4 tablespoons Kahlua
- 2 large, fresh eggs, separated, at room temperature
- pinch of salt
- 7 tablespoons sugar
- 1 cup mascarpone
- twelve 3½-inch ladyfingers (my grocery store was out, so I actually used those little shortcake rounds. They fit in my cups perfectly)
- grated dark chocolate
Mix together the espresso and Kahlua. The mixture should taste strongly of alcohol. If not, add more until it does.
In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. By hand, beat in the mascarpone with a spatula or whisk, until lump-free. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
Spoon the mascarpone mixture into each cup. Grate a generous amount of chocolate over each. Break each ladyfinger in half and then submerge it in the espresso mixture for 5-10 seconds, until completely soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Be careful not to soak it for too long as they tend to get really musshy! Then layer them over the mascarpone cream in each cup. Use two ladyfingers for each serving.
Top with remaining mascarpone cream and chocolate, cover, and refrigerate at least four hours, but preferably overnight. Makes 6 servings.
Recipe adapted from: Sugar & Everything Nice
Photos: Sarah Steimer
The recipe sounds so yummy and the tasty photo, I will have to try and make it.