1 teaspoon unsweetened organic cocoa powder (dust)
Chill a medium size bowl in refrigerator. Mix egg yolks and sugar in the top of a double boiler. Reduce heat to low and stir for 10 minutes or so, to coddle the eggs.
After 10 minutes of stirring remove the mixture from heat. Let it cool for a bit and then take a beater and whip the yolk/sugar mixture until its thick.
Add the mascarpone to the whipped yolk-sugar mixture. Blend well. Take your chilled bowl out of fridge. Whip the whipping cream until the stiff peaks are formed. Gently fold into yolk-sugar mixture and set aside. Line the bottom and sides of your serving bowl with the lady fingers lightly dipped in the coffee.
Now you are going to layer – using lady fingers dipped in coffee and filling. Keep going till you run out of lady fingers. Chill from 4 hrs to one day.
Lady Fingers Recipe
5 organic free range egg whites and 4 of the egg yolks
2/3 cup raw organic sugar
½ Tsp of non- alum baking powder
First you will preheat your oven to 350 degrees.
Take your eggs and separate the yolk from the white and put in separate bowls. Place your egg whites in your mixing bowl and mix on high until foamy. Add two tablespoons of organic raw sugar to the egg whites and then turn your mixer back on and beat until when you lift up the beaters (after you have turned mixer OFF Important! Ha ha) There will be waves like the ocean in the place you lifted them out that don’t settle or fall. Put this bowl aside. In another bowl put what is left of your sugar, the egg yolks and your vanilla. Set it aside too.
Remove and cool. These will be soft and tender and will make just enough for one recipe but not more.
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