(this recipe was inspired by Susu, a great chef from Escoffier)
1 pound mascarpone cheese
1 1/4 cups heavy cream
2/3 cup strong espresso coffee, room temperature
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 tablespoons dark rum
2 tablespoons Kahlua
2 tablespoons Sambuca
2 (3 ounce) packages ladyfinger cookies
2 tablespoons unsweetened dark cocoa powder
In a medium bowl, beat cream with vanilla until stiff peaks form.
Add 1/2 cup sugar and mix until well blended.
Then fold the mascarpone into until smooth cover and set inside fridge.
In a small bowl, combine espresso, Sambuca, Kahlua, rum and sugar and mix well.
Next dip the lady fingers one at a time into the mixture for 10 seconds and place lengthwise inside a large square, rectangular deep baking dish, (the ones you use for lasagnes) until you have covered the entire surface.
Now with a large soup ladle add the marscapone mixture to moderately cover the surface of the ladyfingers.
Repeat the process until you have half of inch of space at the lips of the baking dish.
Sprinkle atop with cocoa powder, this can be done easily by using a sifter and adding 1 tablespoon at a time then lightly tapping the sifter around the top to cover the entire surface.
Place in fridge for at least 24 hours to really enjoy the true taste of this special recipe.
ALL RECIPES BY CHEF ED- RESIDENT CHEF HEALTH AND FITNESS TALK