Friday, October 8, 2010


6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso,
cooled 2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

Whip the Egg yolks and sugar until they look like Michael Chiklis (thick and pale), add the cheese and mix til its smooth looking. Add a tablespoon (the big one if you don't know how to measure) to the cheese yolk sugar mix and stir thoroughly.

Lady fingers are like long nila wafer like things. The proper Lady finger is a spongecake like that is pretty easy to make. I'll throw the recipe for the traditional ones at the bottom.
Take out a wee dish, shallow with proper edges, and add the remaining rum and espresso. Soak each finger (no yours but the lady fingers) in the juice for about 4-8 seconds. Really you're just putting them in there until they're ready to fall apart. You don't want them to do that though. Place the fingers on the bottom of a 13X9 Baking dish, or break them up to fit whatever type of dish you have.
Pour the Cheese yolk mixture over the top of the fingers, even it out. Put it in the fridge for a couple hours and top with cocoa. I like using beans myself, and garnish with coffee bean.

this one is from allrecipes
Proper Lady Fingers
4 eggs, separated
2/3 cup white sugar
7/8 cup all-purpose flour
1/2 teaspoon baking powder

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

I actually think some of these were posted on thetartangourmet .