By Ganteng Boy
400 ML Heavy Cream
10 TBSP Sugar
8 Egg Yolks
2 x 500 G Mascarpone
About 60 Ladyfingers
16 Ounces Strong Espresso Coffee
4 TBSP Rum & Kahlua
Step 1. Pour the strong espresso coffee into a saucepan. Add ice to chill the espresso coffee. Add approximately 2 tablespoons of Kahlua into the ice coffee.
Step 2. Set up an ice bath to keep the whipped cream cool (00:28). Beat the heavy cream with approximately 2 tablespoons of sugar until stiff.
Step 3. Whisk the egg yolks with the remaining sugar until creamy (1:25). Add 4 tablespoons of rum (1:41). Stir in mascarpone one spoonful at a time (1:51).
Step 4. Mix the mascarpone mixture with the whipped cream (2:16).
Step 5. Dip the ladyfingers into the espresso mixture. Line a flat dish with ladyfingers (2:23). Sprinkle a bit of rum over the ladyfingers.
Step 6. Spread a layer of cream on top (2:50).
– Repeat step 5 and step 6 –
Step 7. Chill for at least 6 hours and sprinkle with cocoa powder.