Level: Medium
Servings: 12-16
Preparation: 30 min
Ingredients
- 6 large eggs
- 1/2 cup sugar
- 2 (8 oz) containers Vermont Mascarpone
- 1 tbsp dark rum
- 1 tsp pure vanilla extract
- 4 cups cold strong coffee
- 6 tbsp Kahlua
- 36 packaged crisp ladyfingers (Boudoirs)
- Dark chocolate or cocoa for garnish
Directions
Separate eggs, placing yolks and whites into two separate large bowls.
Add sugar to yolks and beat with mixer until pale, thick and creamy. Add Vermont Mascarpone, rum and vanilla and beat until fluffy.
Wash beaters. Beat egg whites until stiff, fold into mascarpone mixture.
Have trifle bowl or similar glass bowl on hand. In shallow bowl, combine coffee and Kahlua. Dip each ladyfinger into mixture until soaked but not falling apart. Arrange 8 ladyfingers over bottom of trifle bowl, pressing them along side so they will be visible. Spoon one-fourth of mascarpone mixture over ladyfingers.
Make three more layers of ladyfingers and mascarpone mixture. Garnish top with chocolate curls made with vegetable peeler or a sprinkle of cocoa powder.
Chef’s Suggestion
Recipe may be made one day in advance, cover tightly with plastic wrap and refrigerate until serving time.
