• 1 1/2 cups water
  • 1/2 cup ground dark roast coffee
  • 1/2 cup sugar, divided
  • 3 large egg  yolks
  • 2 tbls kahlua (coffee flavored liqueur) divided
  • 5 large egg whites
  • 2 tbls water
  • 8oz cream cheese soften
  • 2 oz mascarpone cheese soften
  • 24 crisp savoiardi ladyfingers
  • 3/4 oz bittersweet chocolate, finely grated
  1. bring 1 1/2 cups water to a boil and remove from heat.
  2. add coffee; cover and let stand for 10 minutes.
  3. strain through a cheesecloth lined sieve into a medium bowl; discard solids.
  4. cover and refrigerate until needed.
  5. combine 1/4 cup sugar, egg yolks, and 1 tbls kahlua in the top of a double boiler, stirring  well with a whisk.
  6. cook over simmering water whisking constantly until thick and candy thermometer registers 160
  7. remove from heat; refrigerate 10 minutes.
  8. place egg whites in a large bowl, beat with a mixer at high speed until medium peaks form
  9. combine the remaining 1/4 cup sugar and 2 tbls water in a small saucepan and bring to a boil.
  10. cook with out stirring until the candy thermometer registers 250
  11. with mixer on low speed carefully pure hot syrup over egg whites.
  12. gradually increase speed to high; beat for 2 minutes or until stiff peaks form (do not overmix)
  13. combine egg yolk mixture, cream cheese and mascarpone cheese in a large bowl and beat with a mixer at medium speed until smooth.
  14. gently stir 1/4 of egg white mixture into cream cheese mixture gently fold remaining egg white mixture into cream cheese mixture
  15. add remaining 1 tbls kahlua to coffee.
  16. quickly dip 12 ladyfingers into coffee mixture; arrange in the bottom of an 11×7 baking dish
  17. spread half of cream cheese mixture over ladyfingers
  18. sprinkle with half of chocolate
  19. repeat procedure with the remaining ladyfingers, coffee mixture and cream cheese mixture
  20. sprinkle with remaining chocolate
  21. cover and chill at least 2 hours.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.