2 teaspoons of sugar and
4 tablespoons of rum to espresso. Cool
it down for at least
3 hours in the fridge.
Separate egg yolks from egg whites.
7 egg yolks with
¼ cup of sugar and use a double boiler to cook
egg yolks until they start to thicken. Mix constantly (about
10 minutes). Leave to cool (about
½ hour). Add
2½ cups of
mascarpone cheese to it.
7 egg whites with
¼ cups of sugar and a pinch of salt. Use a
mixer until you achieve hard peaks. Into that mixture add egg yolk mix.
Quickly dip ladyfingers into espresso mix. Dip each side separately and keep it VERY short (less than a second for both sides).
Layer cake in following order: ladyfingers, cream, chopped chocolate, cocoa powder; repeat.
Cool down in the fridge for
5 hours (minimum); ideally overnight.
||Chopped dark chocolate|
||Unsweetened cocoa powder|