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