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4 large eggs, separated, at room temperature
1/2 cup sugar
2 8.8-ounce containers mascarpone, at room temperature
1 cup strong, hot brewed coffee
3 tablespoons rum
About 40 ladyfingers
2 tablespoons unsweetened cocoa powder
Espresso beans for garnish

Preheat oven to 425˚F.

Beat egg yolks and ¼ cup sugar in electric mixer on high speed until thick and pale yellow, about 3 minutes. Mash mascarpone in large bowl with rubber spatula until smooth, then fold in yolk mixture. Whip egg whites with clean beaters until stiff peaks form. Fold into mascarpone mixture. Mix together coffee, rum and remaining ¼ cup sugar to dissolve; cool. Trim half of ladyfingers to line bottom of 9 x 13 inch serving dish. One at a time, briefly dip ladyfingers into coffee mixture and arrange in dish. Press firmly with fingers to make even layer. Spread with half of mascarpone mixture. Repeat with remaining ladyfingers and coffee mixture, but do not press ladyfingers. Spread with remaining mascarpone mixture. Cover and refrigerate at least 3 hours. Sift cocoa powder over top. Serve, garnishing each portion with espresso beans.
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