This is one of my favourite cakes.It’s perfect for hot summer days, loaded with coffee and rum, straight out of fridge…mmmm, it can’t get any better. I personally don’t have problems with unprocessed eggs, but if you do, feel free to cook them over the bain marie before mixing them with cheese.
- 400 gr lady fingers
- 600 ml hot coffee
- 500 gr mascarpone cheese
- 5 egg yolks
- 4 egg whites
- 10 tbsp sugar
Cook coffee and set aside while you prepare the cream.
Mix with standing mixer 5 egg yolks with 10 tbsp sugar for about 5 minutes.
Add mascarpone and mix well.
Beat egg whites until stiff.
Fold the egg whites into the egg yolks mixture, gently with spatula.
Pour half of the coffee into a deep plate and add two taps of rum.
Stir with spoon and soak each lady finger in the liquid and place them in the oven dish.
Cover the bottom of the oven dish with biscuits and spread half of the cream over.
Soak and arrange another layer of biscuits. If you have spent all of the coffee, add another half of it and add another two taps of rum. Spread another half of the cream all over the biscuits and sprinkle generously with cocoa.
Chill well in the fridge.