Ingredients
- Milk, whole
- Sugar, granulated
- Sugar, confectioner's
- Vanilla Beans and Vanilla Extract
- Large Egg Yolks
- All-Purpose Flour
- Butter, unsalted
- Mascarpone Cheese (or Cream Cheese)
- Rum
- Marsala Wine
- Heavy Cream
- Instant Espresso Coffee
- Lady Fingers, soft and hard
- Brown Sugar
- Gelatine
- Hazelnuts
- Graham Cracker Crust (substitute for crust from scratch)
- Chocolate Bar for Garnish
Preparation
Step 1
Step I - Cream Filling
Ingredients:
2c. Milk, whole and divided
3/4c. Sugar, granulated and divided
2 Vanilla Beans, scraped and seeds (you can substitute with 2t. Vanilla Extract)
6 Large Eggs, yolks
1/4c. All-Purpose Flour
1/4c. Butter, unsalted and cut into small pieces
8oz. Mascarpone Cheese (you can substitute with cream cheese)
1/4c. Dark Rum or 1/4c. Marsala Wine (optional)
In a medium saucepan, over med. heat, add 1 3/4c. milk, 1/2c. sugar and vanilla and whisk until it starts boiling.
In a heat proof bowl, whisk together remaining 1/4c. milk, 1/4c. sugar,egg yolks,and flour.
Pour a little of the hot mixture into egg yolks and whisk real good, then gradually add to saucepan, on med. to med. high heat, and whisk continuously until it thickens. Remove from heat and whisk in butter, cheese and rum and continue whisking until cooled. Once cooled, place plastic wrap onto surface and refrigerate for at least 2 hours or overnight (this recipe can be made one day in advance).
Step 2 - Zabaglione Sauce
Ingredients:
8 Large Eggs, yolks
1c. Sugar, granulated
1c. Marsala Wine (add 1t. Gelatine; let it sit for 5 minutes, then whisk until all dissolved).
4T. Dark Rum
1 1/2c. Heavy Cream
In a medium size bowl, add egg yolks and whisk vigorously, gradually add sugar and continue whisking until mixture is thick and pale in color. Stir in Marsala wine with Gelatin and place bowl over a pan of water (double boiler) on med. heat and whisk continuously until custard becomes thick. Remove from heat and add rum, let cool, stir, do not cover and refrigerate until completely cool.
While sauce is cooling, chill another bowl(electric mixer) and place in freezer, once chilled, add cream and whip until stiff peaks form. Gently fold sauce into cream and refrigerate until ready to use (if the sauce has seperated, stir before adding cream). You can refrigerate for at least 2 hours or overnight. This recipe can be made one day in advance.
Step 3- Coffee Syrup
Ingredients:
1c. Water
2c. Sugar, granulated
2-3T. Instant Espresso Coffee
2-3T. Dark Rum
2-3T. Marsala Wine
2 Pkgs. Lady Fingers (soft)
In a small saucepan, add water, sugar and coffee and boil for about 5 minutes, stir once (Brush down the sides of pan as crystals for around the edges). Remove from heat and add rum and wine and mix thoroughly. Refrigerate until cool. Once cooled, you can either spritz the lady fingers, one at a time or soak for approximately 30 seconds.
Step 4 - The Crust (you can substitute with Graham Cracker Crust)
Ingredients:
2c. Lady Fingers, hard, then fine crumbs (2 pkgs.)
2/3c. Hazelnuts, lightly toasted (you can use any nuts)
10T. Butter, unsalted and cold
1T Sugar, brown
Pre-heat oven to 350F. Place lady fingers and hazelnuts in a food processor and pulse until finely ground. Add butter and sugar and pulse until well combined. Press crumb mixture firmly into an un-buttered pie dish, then place in refrigerator for at least 10 minutes to set. Place on a baking sheet in the center of oven for about 12 - 15 minutes or until crunchy and aromatic. Remove from oven and place on a rack to cool. Once cooled, you can fill.
Step 5 - Mascarpone Frosting
Ingredients:
8oz. Mascarpone Cheese, room temp. (you can use cream cheese)
1/2c. Sugar, confectioner and sifted
1c. Heavy Cream
1t. Vanilla Extract
In a bowl, whisk together cheese and sugar until smooth. Set aside.
In another bowl, using an electric mixer on med. speed, mix heavy cream and vanilla until stiff peaks form (do not overbeat or it turns grainy).
Gently fold cheese and sugar into cream mixture, until completely incorporated. Use immediately.
Garnish with grated chocolate.
Step 6 - Pie Assembly
I. Fill crust with cream filling; spread evenly.
II. Place lady fingers on top, covering cream sauce.
III. Add Zabaglione Sauce on top and spread evenly.
IV. Place lady fingers on top, covering zabaglione sauce.
V. Stop....at this point, cover and refrigerate for at least 2 hours or overnight.
VI. When ready to serve, top with Mascarpone Frosting and garnish with grated chocolate. Serve immediately.