Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 1/2 cup Marsala wine
- 1 pound mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup orange-rum syrup, room temperature (recipe follows)
- 1 cup fresh orange juice
- 1 14-ounce (400 grams) package Italian ladyfingers (savoiardi)
- 2-3 ounces bittersweet chocolate or cocoa powder for dusting
Preparation
Step 1
1. Beat the egg yolks in a heatproof metal bowl or in the bowl of a double boiler, until they become fluffy. Beat in the sugar and the Marsala wine. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The mixture will thicken just before boiling point, when small bubbles appear. This can take up to 10 minutes. Set aside to cool.
2. When cooled, whisk egg yolk mixture into mascarpone until smooth.
3. In a medium bowl, beat cream with vanilla until stiff peaks form. Gently fold into egg yolk/mascarpone mixture.
4. In a small bowl, combine syrup and orange juice. Lightly dip the ladyfingers in the orange mix, one at a time, or brush with a pastry brush. Arrange half of the ladyfingers in the bottom of a glass dish, approximately 9 x 11 inches and at least 2 inches deep. Spread half of mascarpone mixture over ladyfingers. Repeat with a second layer of ladyfingers, and top with the rest of the mascarpone mixture.
5. Cover and refrigerate 3-4 hours, until set. Before serving, sprinkle with shaved chocolate or cocoa powder.
Makes 12 servings.
Orange-Rum Syrup
1/2 cup fresh orange juice
1/4 cup orange liqueur
1/4 cup dark rum
1 cup granulated sugar
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar has dissolved. Reduce heat and simmer for 5-10 minutes, until mixture begins to thicken. Remove from heat and cool.
Makes approximately 1 cup.