Filling
250g Mascarpone cheese
300g Whipping cream
40g Egg yolks (2 egg yolks)
65g Caster sugar (for seasoning)
35g Water
2 Gelatin sheets
Base
150g Digestive biscuit
60g Unsalted Butter
Wine & Liquor
40g Coffee /Espresso (for seasoning)
40g Kahlua 咖啡酒 (for seasoning)
*Brandy
*Rum
Other
10-20 Ladyfingers
Cocoa powder or grated chocolate (for decoration)
Base
1. To make crumbs, crush the biscuit.
2. Melt the butter.
3. In a small bowl, mix together the crumbs and butter, stir to combine.
4. Press the paste from step 3 into the base and put into freezer.
Liquor and Ladyfingers
1. Mix all liquor.
2. Soak ladyfingers with liquor.
Filling(Cheese)
1. In a steel bowl, beat the heavy cream until stiff peaks form. (打到慢速滴落，約一秒一滴，一邊打一邊開始準備Egg yolks filling)
2. Put the steel bowl into ice water to keep the cream in form.
3. Beat on medium speed (or fold spoon by spoon), until the Mascarpone is light and fluffy (shiny and silky). 5-8mins.
4. Gradually fold the cream into Mascarpone.
5. Fold the mixture until the mixture looks smooth. (no more than 5 minutes, depending on the temperature)
6. Season with rum and/or brandy.
7. Gradually add egg yolks filling, keep stirring.
Filling (Egg yolks)
Finish in 10 minutes!
1. Immerse the gelatin sheets in ice water.
2. In a small pot, heat water and sugar,whisk continuously until the sugar is mostly dissolved, and bring to boil, remove from heat.
3. Whisk the egg yolks (VERY VERY FAST!!!), gradually add the sugar water into the egg yolks (slowly, or the egg yolk will be cooked).
4. Whisk in the gelatin while the mixture is still warm, around 30-36 degree.
5. KEEP the mixture warm, or lumps will form.
Molding
1. Pour half of cheese mixture over cooled base.
2. Lay soaked lady fingers over cheese mixture.
3. Pour remaining cheese mixture over top of the chocolate, shake to level.
4. Refrigerate until the mixture is solid, around 30-40 mins. (手碰的時候不能沾黏)
5. Dusted cocoa or place chocolate to decorate.
