I posted this picture a few days ago on instagram while I was prepping for the first ever dinner guests in our new digs by the sea.
I was honestly afraid I may have to pitch it out because I wasn’t able to find enough lady fingers and I’d already purchased most of the ingredients and started making some of the parts. As much as I would like to think I’m organized I can get so scattered sometimes…not always…just sometimes and this was one of those times. Being out in the country and away from a lot of conveniences means I will have to corral my scatteredness. I can ‘t just walk to the corner store as I did far too often living in Montreal. I used to tell myself it was good for my health all that walking but in truth I was just scattered…healthy but not very focused.
My lady finger story is quite funny though just not at the time. I had a package of one dozen that I found at our local market. There was just one package on the shelf which should have been a clue that it wasn’t that popular enough to keep in stock but I convinced my bigger city self that it was likely because at Christmas time so many people are swarming the stores for lady fingers to make tiramisu.
My recipe called for two packages so I tried another larger store in our neighbourhood. I asked the store clerk if she had any lady fingers. She looked puzzled for a moment, then raised both hands in the air, wiggled her fingers at me and laughed then said ‘never heard of them and am sure we don’t have any’. Ha Ha!
In the end though I just reduced the size of my pan and some of the other ingredients and the recipe turned out very well. And you all know by now how much I LOVE leftovers. Well, there wasn’t a smear of rich custard or a morsel of rum-soaked lady finger left when Francois and I were finished with it the next day.
- 6 egg yolks
- ¾ cup white sugar
- ⅔ cup milk
- 1¼ cups heavy cream
- ½ teaspoon vanilla extract
- 2 cups mascarpone cheese, at room temperature
- ¼ cup strong brewed coffee, room temperature
- 2 tablespoons rum
- 12 large ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
- In a saucepan whisk the egg youlk and sugar.
- Set over medium low heat and whisk in the milk.
- Whisk until the mixture comes to a low boil - just. Too much heat too quickly can cause the mixture to curdle. If this should happen, remove from heat and briskly whisk until smooth again.
- Remove from the heat, cover and set to cool in the refrigerator.
- Whip cream and vanilla until it forms soft peaks.
- When yoke mixture is cool, whisk in the mascarpone until well combined.
- Add rum to coffee (I used a bit more rum than 2 tbsp) and drizzle each lady finger.
- Line bottom of a 4”x8” pan with half the lady fingers.
- Spread half the egg mascarpone mixture over lady fingers
- Top with half the whipped cream.
- Sprinkle half the cocoa powder over the cream.
- Repeat with the rest of the lady fingers, egg mixture and cream then top with the rest of the cocoa.
- Cover and refrigerate for several hours (best is to let it sit overnight).