It took me a few years to brave my kitchen and make it myself, but I have and it is glorious. This recipe can be adapted to your dietary needs, but there really isn't a way around the eggs and the dairy without sacrificing the flavor.
But if you are like me, this will become your favorite "once-a-year" dessert reserved for a special occasion. I always make mine for my birthday (yes, I know, I am so selfish). This would be wonderful for Christmas or an anniversary. Don't be afraid to indulge every now and again.
- 6 egg yolks
- 1 1/4 cups sugar
- 1 1/4 cups mascarpone
- 1 3/4 cup heavy whipping cream
- 1/2 cup heavy whipping cream
- 6 ounces ladyfingers
- 1/3 cup coffee liqueur
- 1 tbsp confectioners sugar(powdered)
- 1/4 tsp vanilla
- cocoa powder and chocolate shaving, garnish only
- In a small bowl, beat egg yolks and sugar until thick , about 1 minute.
- Place in top of double boiler over super hot(boiling pretty much) water.
- Reduce to low heat and cook, stirring constantly for 10 minutes. Remove from the heat and add the mascarpone , beat until well incorporated.
- In another bowl, use a mixer and whip the cream until stiff peaks are formed(using the 1 3/4 cups of cream, leave rest for later).
- Gently fold the cream into the egg mixture( do half a t a time to be safe). Set aside.
- In a 3 quart souffle dish line the bottom with lady fingers, split side up. Brush with the coffee liqueur Spoon half the egg mixture.
- Repeat step six.
- Make the Sweetened Whipped Cream: In a bowl use 1/2 cup whipped cream, confectioner's sugar, and vanilla, whip until stiff peaks form. Place in the top of the lady fingers. Add chocolate garnish.
- Refrigerate overnight, serve.