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By : Chef Willi
Category : Egg, Italian
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. In a heavy-bottomed pan, bring the milk to a boil. Transfer to a double-boiler and add the tempered egg-yolks gradually and the sugar.
  2. Whisk continuously till the mixture thickens.
  3. Add the ready-made custard powder diluted in a little milk and whisk thoroughly till a thick custard is formed.
  4. Remove from the double boiler and cool the mixture.
  5. Whisk the heavy cream in an ice-bath till it forms stiff peaks. Keep aside.
  6. Mix the cooled custard with the mascarpone till well- amalgamated and there are no lumps.
  7. Fold in the whipped cream and chill.
  8. Cool the espresso and add the Kahlua to it.
  9. In a shallow serving dish, place the lady finger biscuits on the bottom as a layer after dipping them in the espresso taking care not to over-soak as they might break.
  10. Pour half of the mascarpone mix on top of the lady fingers and smoothen with a spatula.
  11. Repeat the process with one more layer of soaked biscuits and the remaining mascarpone mix spread evenly on top.
  12. Cover and chill for at least 6 hours.
  13. To serve, dust the cocoa powder on top with a fine mesh strainer.
140 Gms, Mascarpone cheese
60 Gms, heavy cream, sweetened
200 ml, milk
50 Gms, fine-grain or castor sugar
4 nos, egg yolks
2 Gms, vanilla bean
5 Gms, ready-made custard powder
7 ml, Kahlua
75 Gms, readymade lady finger biscuits
30 ml, espresso
2 Gms, cocoa powder for dusting
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