This week we’re bringing a bit of Italy right to your kitchen. Let’s get cookin’!
Make a Zabaione ( Italian egg custard):
7 large egg yolks
1 1/4 cups sugar
Place in stainless bowl and cook over double boiler Aprox 10 minutes hand whipping the whole time. The mixture will thicken and turn a pale shade of yellow. If you don’t whip you will end up with sweet scrambled eggs. Let cool and hold on side.
1 1/2 cups room temp mascarpone cheese. ( May sub. softened cream cheese with little heavy cream whipped in to thin couple Tb’s )
2 cups whipping cream ( cold and a cold bowl to whip it in)
3 packages of lady fingers
1 cup cold espresso or extra strong brewed coffee.
1/2 cup dark rum or Marsala wine.
Coco powder for dusting.
After making the Zabaione hold on side
Whip the cream in strong peaks
Dip portion of lady fingers in coffee and lay on bottom of baking dish ( Aprox. 9in square or suitable baking pan glass or stainless)
Mix wine or rum with cheese and fold into cooled Zabaione
Take small amount of whipped cream and gently fold into mixture with rubber spatula ( this method is called a liaison and prepares the mix for the adding of the rest of whipped cream)
Add the remaining whipped cream by gently folding it in to keep the mix airy. DO NOT WHIP ! Use rubber spatula
Pour portion of mix over lady fingers , gently smooth out. Add another layer of coffee dipped lady fingers and pour remaining mix over top, gently smooth out. Dust with little coco power using fine mesh hand held strainer as pictured.
Chill at least 4 hours before serving.
Chef’s Note: can be made in individual service ware.
Optional : served with drizzle of chocolate and dollop of whipped cream.
Great dish for anyone’s sweet tooth, enjoy!
Looking for a great dinner to pair with this dessert? Check my amazing lamb dish here!