4 egg yolks (120 g), at room temperature
1/4 cup (50 g) sugar
16 ounces mascarpone cheese, at room temperature
18 to 20 gluten free lady fingers
3 ounces brewed espresso or strong coffee
1 tablespoon dark rum or cognac (optional)
Dutch-processed unsweetened cocoa powder, for dusting
1 ounce dark chocolate, shaved, for sprinkling
Make the mascarpone mixture. In a large bowl, place the egg yolks and sugar, and whisk vigorously for about 3 minutes or until pale yellow and thickened. Add the room temperature mascarpone cheese about 4 ounces at a time, whisking well after each addition until well-incorporated. The mixture will thicken and pale after each addition.
Assemble the dish. In a shallow bowl, whisk together the espresso/strong coffee and the rum or cognac. Dip (don’t soak) the top of each lady finger in the mixture, and place half of the cookies on a serving platter (or a rectangular tart pan with a removable bottom, which is what I used), one next to the other, side by side and touching. Cover with a layer of half of the mascarpone mixture, and then the remaining lady fingers in the same pattern as the first half. Cover thickly with the remaining mascarpone mixture, spreading into an even layer. Cover the dish with plastic wrap, and refrigerate for at least 1 hour and up to overnight. The longer you allow the dish to set, the better it will taste.
Finish and serve. When you are ready to serve, remove the dish from the refrigerator, dust with a layer of cocoa powder and then an even sprinkling of shaved chocolate. Slice and serve.
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