- 1/2 cup butter
- 1 tbsp. coffee liquer
- 1-1/2 cups flour
- 1/4 cup cocoa powder
- 1/4 cup confectioners sugar
- 1/4 tsp salt
Grease a 9″ tart or springform pan
Heat butter and liquer until butter melts.
6 egg yolks
1 cup sugar
1-1/4 cups marscapone
1-3/4 cups heavy cream
Combine yolks and sugar in top of double boiler over low heat. Heat, whisking frequently, for 8-10 minutes until sugar is dissolved and mixture is warm.
Put into a mixer bowl and whip until light and lemon colored. Add marscapone and blend well.
In another bowl, beat the cream until stiff peaks. Fold two mixture together.
Pour into mold and refrigerate a minimum of 4 hours. Dust top with cocoa and garnish with chocolate curls.
(Learn about the ladyfingers here.)
2/3 cup flour
1/8 tsp salt
1/2 cup sugar, divided
3 tbsps cocoa
4 eggs separated
1/2 tsp vanilla
Sift the flour, salt and cocoa together. Beat eggs yolks and 1/4 cup sugar on mixer until thick and makes a ribbon.
Beat egg whites until stiff. Beat in the remaining 1/4 cups sugar and beat till glossy.
Sift the flour mixture over the yolks and add 1/3 of the egg whites. Carefully fold in. Add the vanilla and rest of the egg whites and fold in carefully, trying not to deflate.
Spoon into a pastry with a large open tip. Pipe “fingers” onto parchment lined sheet approximately 3″ long each.
Bake at 300 for about 18-20 minutes. Cool in pan 5 minutes and then remove to a wire rack to cool completely.
(Learn about how to make the filling here.)