Everything I used for this recipe
- Forno Bonomi - Savoiardi Ladyfingers 17 1/2 oz.
Forno Bonomi - Savoiardi Ladyfingers 17 1/2 oz.regular price $14.99Unit price by
- Pyrex - Set of Glass Bowls (Set of 3)
Pyrex - Set of Glass Bowls (Set of 3)regular price $17.50Unit price by
- AmHomel - Round Ceramic Plates (Set of 12)
AmHomel - Round Ceramic Plates (Set of 12)regular price $39.99Unit price by
- Bialetti - Greca Espresso Coffee 2oz
Bialetti - Greca Espresso Coffee 2ozregular price $31.56Unit price by
- KitchenAid - Electric Hand Mixer
KitchenAid - Electric Hand Mixerregular price $94.99Unit price by
- Duralex - 8.5oz Glass Tumblers (Set of 6)
Duralex - 8.5oz Glass Tumblers (Set of 6)regular price $39.99Unit price by
- OXO - Stainless Steel Measuring Cups
OXO - Stainless Steel Measuring Cupsregular price $22.95Unit price by
- Ladyfingers (Cookies)
- Cocoa Powder
For the Cream
- 4 Buds
- 3 Clear
- ½ Cup Sugar
- 227gr Mascarpone Cheese or Cream Cheese
- 1 Cup Heavy Cream or Milk Cream (Semi-Whipped)
- 8.5gr or 1 Envelope Gelatin without flavor
- ½ Cup Hot Water
For the CafeRon
- 1 ½ Cups Espresso Coffee (Cold)
- ½ Cup of Rum
- 2 Tablespoons Sugar
- In a Glass Bowl incorporate the Egg Yolks and half the Sugar using a Hand Mixer.
- Add the Mascarpone and beat.
- Fold the Milk Cream with a Silicone Spatula.
- Add the Gelatin previously diluted in the Hot Water.
- Bat the egg whites until stiff and add the rest of the sugar.
- Incorporate the egg whites with the rest of the mixture using enveloping movements.
- Combine the Coffee ingredients in a bowl.
- In a Glass Tray add a layer of the Cream, then a layer of Ladyfingers soaked in the CafeRum and repeat.
- Finish with Cocoa Powder to taste.
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