 | | Directions | LADY FINGERS:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, whip egg yolks and 1/4 cup of sugar with wisk until thick and pale yellow in color.
- In a separate bowl and using an electric mixer, whip egg whites to soft peaks. Add remaining sugar and whip to medium peaks.
- Fold the egg yolk mixture into the egg whites. Once combined, gently fold in the flour and vanilla.
- Spread 2 circles of batter onto lined baking sheets to fit pan. Batter should be 1/2 inch thick.
- To create the ladyfingers for the sides of pan, put remaining batter into storage bag. Snip hole in corner of bag. Pipe the batter in a zigzag motion onto lined baking sheets to the height of your pan, approximately 2 inches.
- Bake for 8-10 minutes, until firm. Remove from oven and sprinkle with powdered sugar. Cool.
SYRUP:
- Combine sugar, boiling water, coffee and rum until sugar is dissolved. Set aside.
FILLING:
- Combine mascarpone, powdered sugar, rum and vanilla in large bowl using an electric mixer. Mix until smooth. Gradually add cream and mix until thick and creamy.
ASSEMBLE DESSERT:
- Place one of the ladyfinger rounds onto the bottom of pan. Brush with syrup but do not soak.
- Dip ladyfinger strips in syrup and line sides of pan
- Spread half of the filling over the ladyfingers in the bottom of the pan.
- Top filling with remaining ladyfinger round. Soak this layer with syrup until completely saturated. You may have some syrup left.
- Smooth remaining filling over the ladyfinger layer.
- Top with chocolate shavings.
- Refrigerate 4 hours or overnight.
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Prep Time: 45 minutes
Cook Time: 10 minutes
Container: 9-inch springform pan
Servings: 12
Serving Size: 1 piece
|  | | Ingredients | | - | | LADYFINGERS: |
| - | | 5 eggs, separated |
| - | | 3/4 cup sugar, divided |
| - | | 1 cup flour |
| - | | 1 teaspoon vanilla |
| - | | 1/2 cup powdered sugar |
| - | | SYRUP: |
| - | | 1 cup sugar |
| - | | 1 cup water, boiling |
| - | | 1/2 cup strong coffee |
| - | | 1/4 cup dark rum |
| - | | FILLING: |
| - | | 8 ounces mascarpone cheese |
| - | | 2 cups powdered sugar |
| - | | 1/4 cup dark rum |
| - | | 1 teaspoon vanilla |
| - | | 2 cups heavy whipping cream |
| - | | 1 ounce chocolate, shaved |
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