Ingredients
4 shots of strong
espresso, or 2 teaspoons instant coffee dissolved in 1/2 cup water
2 ounces Jim Beam
Bourbon Whiskey
4 egg yolks
4 tablespoons sugar
2 egg whites*
500 ml mascarpone
cheese
½ cup of bittersweet
chocolate, broken into 1/4-inch pieces
250 ml Whipped Cream
30 small Savoiardi,
or 15, broken in half
Equipment: 6 large
wine goblets
Directions
Mix the coffee and whisky
together and set aside.
Over a double boiler,
beat egg yolks and sugar until mixture lightens in color and forms ribbons when
the whisk is lifted from the pot. Allow to cool 5 minutes.
Beat the egg whites
to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. On
a separate bowl, whip the cream until it’s fully whipped and add in to the
mascarpone-yolk mixture. Fold mascarpone-yolk-whipped cream mixture into the
egg whites and set aside.
Lay the savoiardi
along the insides of the wine goblets all the way to the bottom, lining the
entire glass, keeping 6 savoiardi for later use. Using a pastry brush, paint
the cookies with the espresso and brandy mixture. Fill each goblet one-third
full with the mascarpone mixture and sprinkle with the broken chocolate. Lay 1
remaining cookie across the center of each goblet and paint with the coffee
mixture. Fill each goblet with the remaining mascarpone mixture, topping each
with the shaved chocolate. Serve at room temperature.
Notes
Cook's Note: Because you are working
with raw eggs, it is mandatory that you use the freshest product you can find. Organic,
free-range eggs are good enough, unless you have a neighbour with a chicken
coup...in that case, get his!
Test the eggs by putting them in a bowl
of water: if they fall to the bottom they are fresh and safe, if they come
afloat they are ready to be tossed!
*Raw Egg Warning
Exercise caution in consuming raw and
lightly cooked eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh, properly
refrigerated, clean grade A or AA eggs with intact shells, and avoid contact
between the yolks or whites and the shell.
