Categories: Cheese, Dessert

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar
• 1/2 cup milk
• 8 ounces Wisconsin Mascarpone Cheese
• 1 tablespoon sweet Marsala wine OR 1 tablespoon rum*
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract
• 18 ladyfingers
• 1 cup strong coffee or espresso, cooled
• 1 1/2 teaspoon unsweetened cocoa powder

Directions

1. In a small saucepan, beat egg yolks lightly with wire whisk. Add sugar gradually, beat well. Whisk in milk until blended. Bring mixture to a boil over medium heat, about 6 minutes, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat, cover top with plastic wrap to prevent a film from forming. Refrigerate 1 hour until cool.**

2. Add Mascarpone cheese to egg mixture, stir well to blend. Whisk in wine or rum. Set aside.

3. In a chilled non-plastic bowl, beat whipping cream at high speed, 2 to 3 minutes until stiff peaks form. Mix in vanilla. Fold half of whipped cream into egg mixture, reserving the other half.

4. Separate ladyfinger halves (they come split). Brush both sides of ladyfinger halves with cold coffee, using pastry brush. Place half of the ladyfingers in the bottom of an 8 inch square glass baking pan, or a similar sized bowl.

5. Spread half of egg and cheese mixture evenly over ladyfingers. Top with remaining ladyfingers and spread remaining egg-cheese mixture over all. Cover with reserved whipped cream. Sift cocoa powder over whipped cream topping. Refrigerate for at least 4 hours.

6. • Substitute 1/8 teaspoon rum extract mixed with 1 tablespoon of water.
7. • For a quicker version, mix 1/2 cup egg substitute, such as Egg Beaters, with the sugar and milk. Proceed with the recipe – no cooking required. Note: It is important to keep refrigerated before and after serving.

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