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www.gourmettoday.recipes 35 INGREDIENTS The Coffee Soak 140g black coffee 20g cocoa powder 55g Crème de cacao 55g Amaretto Disaronno 15g Vanilla essence The cream 75g Sugar 30g Water 2 Egg yolk 2g Salt 5g Vanilla essence 240g Cream 120g Mascarpone The lady fingers 40g bread flour, sifted 2 Egg 20g+40g icing sugar 20g corn starch Few drops lemon juice The Cream 1. Begin by placing a small pot with an inch of water over medium heat. 2. Place a small mixing bowl into the pot so as to create a double boiler. Into the bowl, pour the water, 3. sugar, egg yolks, salt and vanilla essence. 4. Whisk until the mixture thickens and becomes pale and creamy (68C). 5. Set aside and allow to cool while whisking. 6. In a separate bowl whisk the mascarpone until it softens and aerates lightly. 7. Add the cream to the mixing bowl and whisk until stiff peaks are formed. 8. Add the egg yolk mixture to the cream and mascarpone mixture a spoonful at a time, folding in to 9. incorporate. 10. Reserve chilled until ready to use. The lady fingers 1. Whip the Egg yolk with 20g of icing sugar until pale and all of the icing sugar has dissolved. 2. In a separate mixing bowl whisk the egg whites with a few drops of lemon juice until stiff peaks are 3. formed. 4. Combine the corn starch and 40g of icing sugar and add a teaspoon at a time to the egg white, 5. whipping to stiff peaks with each addition of sugar. 6. Fold the flour into the egg yolk and sugar mixture. 7. Fold in the flour, egg yolk and sugar mixture into the egg white mixture. 8. Place the batter into a pastry bag. 9. Line a baking tray with baking paper and preheat an oven to 220C. 10. Pipe ladyfingers into 5 inch lines and bake for 8 minutes or until evenly browned. 11. Allow to cool and store in a cool, dry place. METHOD The Coffee Soak 1. Weigh out all ingredients into a saucepan. 2. Bring up to the boil and whisk until the cocoa is dissolved. 3. Allow to cool and reserve until needed.