6 extra large egg yolks, at room temperature (or 7 large egg yolks)
1/4 cup sugar
1/4 cup dark rum
1/4 cup espresso or strong coffee – cooled to room
16 oz marscapone cheese – softened to room temperature
Espresso Syrup for dipping
1/3 cup dark rum
1 1/2 cups espresso or strong coffee – cooled to
30-40 Italian lady fingers
Dark chocolate bar,
shaved with vegetable peeler
8.5 x 8.5 x 2.5 pan or 6 individual dessert cups (my dessert cups
pictured above hold 1.5 cup capacity). If you have a slightly larger or
smaller pan, thats ok too.
1. Spoon out the
marscapone into a bowl – with fork or whisk, whisk the marscapone just a
bit to soften and make it easier to mix in later. In your mixer with
whisk attachment,whisk yolks and sugar on high for 5 minutes. It should
be creamy and light yellow. Lower speed to medium. Add the cooled
espresso, rum and marscapone.
2. In a bowl, mix all of the ingredients of the Espresso Syrup
together. Set up your assembly line – from left to right:
Ladyfingers – Espresso Syrup – Pan/Indiv Cups – Marscapone Creme
Quickly dip the ladyfinger in the Espresso Syrup – a 2-second dip is
all that you need. If you dip too long, too much of the syrup gets
absorbed and the ladyfinger will get too soggy to lift out of the bowl.
The ladyfinger should still be a little hard – don’t worry, they will
all soften up in the refrigerator. Line the dipped ladyfingers on the
bottom of the pan/cups). Follow this with another layer of dipped
ladyfingers. Finish with remaining Marscapone Cream. Sprinkle chocolate
shavings on top. Cover and refrigerate overnight.