Add 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.
Mix 7 egg yolks, 60 g sugar, and vanilin sugar. 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.
Mix 7 egg whites with 60 g 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.
|4 tbsp||Dark rum|
|120 g||Caster sugar||½ cups|
|500 g||Mascarpone||2½ cups (20 oz)|
|1 packet||Lady fingers|
|4 tbsp||Chopped dark chocolate|
|4 tbsp||Unsweetened cocoa powder|
|1 packet||Dr. Oetker Vanilin Sugar|