|
Instructions |
|
|
To start chill the bowl you will be whipping the cream in. Combine
egg yolks and sugar in the top of a double boiler, over boiling
water. Reduce heat to low. Cook for about 10 minutes stirring
continuously.
|
|
|
Remove the mixture from heat and whip in the yolks until its thick.
Add the mascarpone to the whipped yolks. Beat until combined.
Pull your chilled bowl out of fridge and whip the cream until the
stiff peaks are formed. Gently fold into yolk mixture and set aside.
WAIT UNTIL THE THE YOLK MIXTURE HAS COOLED.
|
|
|
Split the lady fingers in half. Line the bottom and sides (optional)
of your serving bowl with the lady fingers. Put Kahlua in a
shallow dish and roll the lady fingers in it not letting them soak
up too much. Spoon half of the cream filling over the lady
fingers and sprinkle cocoa powder over the top (don't worry
about using too much, you can't).
|
|
|
Now you are going to layer - using lady fingers, kahlua, filling and
cocoa powder. Keep going till you run out of lady fingers.
|
|
|
Serving
Suggestions |
|
Refrigerate for a few hours or overnight; I make this in an 8x8 pyrex
|
|
Originally Submitted
7/31/2011
|