- 1/2 cup (125ml) freshly brewed espresso, at room temperature
- 3 – 4 tablespoons Kahlua
- *2 large eggs, separated, at room temperature
- Pinch of salt
- 7 tablespoons (90g) sugar, divided
- 1 cup (250g) mascarpone
- Twelve 3½-inch ladyfingers (70g, or 3 ounces)
- 30g grated bittersweet chocolate
- Unsweetened cocoa powder, for serving
- Mix together the espresso and Kahlua. The mixture should taste strongly of alcohol. If not, add more until it does. (The flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste)
- In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
- In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
- Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
- Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
- Break each ladyfinger in half and then submerge it in the espresso mixture for 5 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones) Be careful not to soak it for too long as they tend to get really mushy! Then layer them over the mascarpone cream in each vessel.
- Use two ladyfingers for each serving.
- Grate a generous amount of chocolate over each.
- Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
- Right before serving, shake powdered cocoa generously on top. Delicious served with a cup of espresso coffee.
Makes 6 individual servings
*Contains Raw Eggs: Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.