From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the espresso, 2 Tablespoons dark rum, 1 Tablespoon sugar and creme de cacao in a bowl and mix well. Combine the mascarpone cheese, 1/4 cup dark rum, vanilla and lemon juice in a bowl and mix well.
Beat the whipping cream with the confectioners' sugar in a mixer bowl. Fold into the mascarpone cheese mixture. Beat the egg yolks and 1/2 cup sugar in a mixer bowl until thickened. Stir into the mascarpone cheese mixture. Fold in the egg whites.
Dip the ladyfingers into the espresso mixture. Layer the ladyfingers, cheese mixture and grated chocolate 1/3 at a time in a trifle bowl. Sprinkle with espresso beans. Chill until set.
SERVINGS: 10 - 12
- 1 cup cold espresso
- 2 Tablespoons dark rum
- 1 Tablespoon sugar
- 1 Tablespoon creme de cacao
- 1 pound mascarpone cheese
- 1/4 cup dark rum
- 2 Tablespoons vanilla extract
- 1 Tablespoon lemon juice
- 1 cup whipping cream
- 1 Tablespoons confectioners' sugar
- 4 egg yolks
- 1/2 cup sugar
- 4 egg whites, stiffly beaten
- 24 ladyfingers
- 6 ounces bittersweet chocolate, grated
- Chocolate-covered espresso beans
TO PREPARE:
Combine the espresso, 2 Tablespoons dark rum, 1 Tablespoon sugar and creme de cacao in a bowl and mix well. Combine the mascarpone cheese, 1/4 cup dark rum, vanilla and lemon juice in a bowl and mix well.
Beat the whipping cream with the confectioners' sugar in a mixer bowl. Fold into the mascarpone cheese mixture. Beat the egg yolks and 1/2 cup sugar in a mixer bowl until thickened. Stir into the mascarpone cheese mixture. Fold in the egg whites.
Dip the ladyfingers into the espresso mixture. Layer the ladyfingers, cheese mixture and grated chocolate 1/3 at a time in a trifle bowl. Sprinkle with espresso beans. Chill until set.
SERVINGS: 10 - 12
