Time: 90 minutes + overnight resting | Servings: 16 servings| Rating: ★★★★★
For the Ladyfingers
- 1 ⅓ cup all-purpose flour
- 2 pinches salt
- 8 eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Confectioners sugar, for dusting
For the Soaking Liquid
- 1 ½ cups coffee or brewed cacao
- ¼ cup dark rum or 2 tablespoons vanilla simple syrup
For the Mascarpone
- 16 ounces mascarpone
- ¼ cup dark rum or triple sec
- 6 large egg yolks
- ⅔ cup granulated sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
For the Assembly
- ⅓ cup cocoa powder
- Preheat the oven to 300°F. Grease two full baking sheets then lightly dust with flour.
- Sift together 1 ⅓ cup all-purpose flour and 2 pinches of salt.
- In the bowl of a stand mixer, add 8 egg whites and beat with a mixer until stiff peaks form. Beat in ½ cup of granulated sugar.
- In a separate mixing bowl, combine 8 egg yolks and another ½ cup of sugar. Beat on medium speed with an electric mixer until blended (about 2 minutes).
- With the electric mixer running on low speed, slowly add the flour to the egg yolks, mixing just until combined. Stir in 1 teaspoon of vanilla extract with a spatula.
- Add the stiffened egg whites all at once to the yolk mixture. Fold in gently until just combined.
- Gently spoon the mixture into a pastry bag fitted with a plain-tip nozzle. Pipe 4-inch long lines on the baking sheets, leaving about 1-inch between them.
- Lightly sift powdered sugar over the ladyfingers.
- Place the baking sheets in the oven and bake at 300°F for 20 minutes or until the outside is set. Remove the sheets from the oven and let cool for 5 minutes then remove the ladyfingers to a cooling rack for at least 1 hour or overnight.
- Combine the 1 ½ cups of coffee (or brewed cacao) and ½ cup of dark rum (or 2 T vanilla simple syrup) in a medium bowl then mix together and set aside.
- Transfer the 16 ounces of mascarpone to a large bowl then pour in 1/4 cup of dark rum (or triple sec) and mix together until well combined.
- Add 6 egg yolks and ⅔ cups of granulated sugar to a double boiler. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk over heat until the sugar has dissolved and the mixture is light yellow in color and thickened.
- Pour the egg yolk mixture into the mascarpone and whisk until combined. You can use an electric hand mixer for this step if desired. Place in the refrigerator until needed.
- Add the 2 cups of cold heavy whipping cream and 2 teaspoons of vanilla extract to the bowl of your stand mixer fitted with a whisk attachment. Mix on low for about 30 seconds then slowly increase speed to high. Beat until the whipped cream has stiff peaks.
- Fold the whipped cream into the mascarpone mixture.
- Dip the top and bottom of your ladyfingers briefly in the coffee (or cacao) mixture. They sop up the liquid quickly so they don’t need more than 2 seconds of dipping. Arrange the lady fingers in a 9×13 dish so there are no gaps.
- After the bottom layer of dipped ladyfingers is arranged in the dish add half of the mascarpone mixture on top and smooth out to the edges using an offset spatula.
- Dip more ladyfingers, arranging them on top of the filling as you go. Once the dish is fully covered add the remaining mascarpone mixture and smooth out.
- Dust the top with ⅓ cup of cocoa powder and chill overnight (or at least 6 hours, if you’re not that patient). Enjoy!