Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically. Allow to cool.
In a separate bowl, gently stir the room-temperature mascarpone and vanilla until smooth and creamy (do not overmix, as mascarpone can split). and then mix in room temperature mascarpone.
Once the egg mixture has cooled slightly, fold the mascarpone into the whipped egg yolks, being careful not to overmix. The mixture should be smooth and thick.
In the meantime, whip chilled whipping cream with a pinch of salt to stiff peaks. Be careful not to overwhip. Fold 1/3 of your whipped cream into your completely cooled sabayon mascarpone mixture gently to lighten it. Then fold in the rest.
Mix soaking ingredients in a bowl, that is espresso, Kahlua and Rum.
Quickly dip each ladyfinger into the coffee mixture for about 2-3 seconds per side. Be sure not to oversoak, as the ladyfingers should absorb just enough liquid without getting soggy.
Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.
Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.
Ingredients
Directions
Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically. Allow to cool.
In a separate bowl, gently stir the room-temperature mascarpone and vanilla until smooth and creamy (do not overmix, as mascarpone can split). and then mix in room temperature mascarpone.
Once the egg mixture has cooled slightly, fold the mascarpone into the whipped egg yolks, being careful not to overmix. The mixture should be smooth and thick.
In the meantime, whip chilled whipping cream with a pinch of salt to stiff peaks. Be careful not to overwhip. Fold 1/3 of your whipped cream into your completely cooled sabayon mascarpone mixture gently to lighten it. Then fold in the rest.
Mix soaking ingredients in a bowl, that is espresso, Kahlua and Rum.
Quickly dip each ladyfinger into the coffee mixture for about 2-3 seconds per side. Be sure not to oversoak, as the ladyfingers should absorb just enough liquid without getting soggy.
Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.
Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.
