INGREDIENTS:
- 5 whole free range eggs (separated – 5 yolks and 5 whites)
- 3 shot glasses of Kahlúa liqueur
- 50g – 4 tbsp caster sugar
- 500g – 16oz Mascarpone (room temperature)
- 400ml – 2 us-cups strong espresso coffee (make it fresh, please do not use instant)
- 500g – 17oz lady fingers (one very large pack).
- Cocoa powder (unsweetened)
- 50g – 2oz Dark chocolate
DIRECTIONS:
- Pour your espresso coffee into a dish, add 1 tbs sugar and the Kahlúa, set aside.
- Separate 5 egg yolks in one mixing bowl and 5 egg whites in another.
- Add 3 tbs sugar to the yolks.
- Add a pinch of salt to the whites.
- Whisk yolks until sugar and yolks appear pale, thick and creamy with little bubbles on top.
- Combine the mascarpone cheese into the whipped egg yolks until it becomes a smooth custard.
- In the other bowl, whisk egg whites until they reach soft peaks.
- Pour and fold the whites delicately into the egg yolk and mascarpone mixture until combined. Do half first and then the second half.
- Dunk the lady fingers for 3 to 5 seconds into espresso coffee and line the bottom of your serving dish. (I used a 31 x 22cm – 8 x 12 inch dish)
- Add a layer of the custard, using half the quantity.
- Grate some of the dark chocolate to cover the custard.
- Add another layer of coffee dunked ladyfingers on top of custard.
- Pour the rest of the remaining custard on top of the coffee dunked ladyfingers.
- Dust generously the top with the powdered chocolate.
- Grate a little dark chocolate for texture.
- Cover with plastic wrap and refrigerate overnight or at least 6 hours to allow the flavours to mingle.
- Slice and serve as is.
Little tips:
You can vary the liqueurs instead of Kahlua such as Tia Maria, Marsala, Rum, Sambuca, Amaretto.
Sprinkle more cocoa powder prior to cutting and serving for a fresher look.
The eggs in this recipe are raw, if this is of concern then you can cook the yolks over a Bain Marie (double boiler) . For the whites, make an Italian meringue or replace them with whipped cream. It is my preference to always use fresh organic free range eggs when eating raw eggs.