Page 177 - Passion4Baking The Magazine

FOR THE BASE: tcatIalhflk,ayeunoswusehuwaigcaglhanertisgsatenelraodprt.aganesr
12 FINELY CRUSHED LADYFINGERS (SAVOIARDI BISCUITS)
3 tbsp (40 g) MELTED BUTTER

FOR THE COFFEE MIXTURE:
4 tbsp INSTANT ESPRESSO POWDER
4 tbsp BOILING HOT WATER
1 tbsp MARSALA (OPTIONAL)

FOR THE CHOCOLATE GANACHE:
7 oz. (200 g) DARK CHOCOLATE, CHOPPED
¾ CUP + 1 tbsp (200 ml) HEAVY CREAM

FOR THE MASCARPONE CREAM:
⅔ CUP (150 ml) HEAVY CREAM
4 tbsp. WATER
1 CUP + 2 tbsp (225 g) GRANULATED SUGAR
6 LARGE EGG YOLKS
SEEDS FROM 1 VANILLA BEAN
2 CUPS (500 g) MASCARPONE CHEESE

EXTRA:
10 LADYFINGERS (SAVOIARDI BISCUITS)

NOTE: YOU WILL NEED A CANDY
THERMOMETER FOR THIS RECIPE.
Line an 8-inch (20 cm) round spring
form pan with baking parchment.
Make the base. Put the crushed
ladyfingers into a bowl with the melted
butter and mix well. Tip into the lined
pan and press down to make an even
compact layer. Freeze for 10 minutes.
Make the coffee mixture. Put the
instant espresso powder into a bowl,
pour in the boiling water and stir to mix.
Add Marsala if desired.
Make the chocolate ganache. Put the
chocolate into a bowl. Heat the cream
until almost boiling, pour over the
chocolate and stir until smooth and
shiny.
Remove the spring form pan from the
freezer and drizzle 2 tablespoons of the
coffee mixture over the chilled base.
Spread out half the chocolate ganache
and return to the freezer for 15 minutes.

Make the mascarpone cream. Place from the freezer and pour half the
the carton of cream into the freezer for mascarpone cream on top. Smooth
15 minutes. Put the water and sugar the surface and freeze for 15 minutes.
into a small saucepan and bring to boil. Cut 10 ladyfingers into two or three
Simmer until the syrup is 225°F (113°C). pieces and dip into the rest of the coffee
Put the egg yolks into a clean mixing mixture. Remove the pan from the
bowl and add the vanilla seeds. Whisk freezer and pour the rest of the ganache
until the egg yolks are pale and airy. on top of the mascarpone cream,
When the syrup has reached the right followed by the dunked lady finger
temperature pour into the egg yolks in a pieces. Return to the freezer for another
thin, steady stream while still whisking. 15 minutes.
Whisk for another 4-5 minutes or until Pour the rest of the mascarpone cream
ribbons form when lifting the beaters. on top, smooth the surface cover with
Put the mascarpone into a separate plastic wrap and freeze for at least 5
bowl and whisk until smooth and hours, or overnight.
fluffy. Add the cold cream and whisk Remove the cake from the freezer
about 20 minutes before you plan to
for another 2 minutes. Fold the serve it. Release the cake from the
mascarpone- and cream mixture pan and place onto a cake stand or
into the egg yolk mixture until plate. Dust with some cocoa powder
everything is well blended. and serve.
Remove the pan

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