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  • 16th Mar, 2005 at 12:24 AM

Originally uploaded by sfllaw.

Dinner at Allison and Damian's place on Monday was awesome. Peter Zion was a sparkling guest. All had a good time, as usual.

We had fondant cupcakes, spinach and ricotta ravioli, and tirimisù for dinner. I learnt that I absolutely must make Nigella's cupcake recipe because it is divine. And that I haven't made pasta in a long time, and that I really should. But the thing I remember the most is doing early morning cooking.

Some of my favourite cooking stores come from cooking I would do when living with Jim in Village 3. I'd bake cookies at 3am, or make fresh pasta and have drunks stumble in the door, or that one time where a cupcake mysterious appeared.

This dessert was started at 1:30 on Monday morning. It was inspired by the recipe in The Joy of Cooking.



  • 100mL espresso
  • 3 tablespoons rum
  • 2 tablespoons white sugar
  • 16 to 24 ladyfingers biscuits
  • 5 egg yolks, large
  • ½ cup white sugar
  • 125mL fortified wine
  • 125mL whipping cream
  • 2 tablespoons vanilla extract
  • 450g marscapone cheese, softened
  • block of dark chocolate


  1. Begin by pulling the espresso. You don't really need good espresso for this, but do try to avoid the instant stuff.
  2. In a shallow pan, add the rum (I chose Appleton) and two tablespoons of white sugar. Mix the hot espresso into this and set aside to cool.
  3. Take a metal bowl and cream together the egg yolks and the rest of the sugar. Then whisk in the wine. I chose to use Lillet for a nice orange hint, but you can use something else. You can shave in orange zest for an extra kick of flavour.
  4. Get a small pot and put some water in it. Bring it to a simmer and put the bowl of egg mixture atop. Continue stirring with a wooden spoon until the mixture coats the back of your spoon. Take it off the heat.
  5. Whisk the softened cheese into the egg mixture.
  6. In another bowl, whisk the vanilla and cream until the form soft peaks.
  7. Fold the whipped cream into the egg mixture. You don't have to completely incorporate it, it's fine to be streaky.
  8. Get a nice glass serving bowl. Use half of the biscuits to line the bottom of the bowl, dipping each one briefly in the espresso mixture before you do. Try to leave as little space between the biscuits as possible.
  9. Spread half the egg mixture evenly over the biscuits.
  10. Grate, using a microplane, an even layer of chocolate into the bowl. I prefer using the darkest, most bitter chocolate possible, because this dessert is quite sweet.
  11. Dip and arrange the rest of the biscuits. Then spread on the rest of the egg mixture. Then add another layer of grated chocolate.
  12. Cool and refridgerate overnight before serving.

Makes 8 very large portions.


( 4 comments — Leave a comment )
16th Mar, 2005 06:04 (UTC)
Ok, you have to come over and make this for me, right now!
16th Mar, 2005 06:04 (UTC)
Simon, you are basically awesome.
16th Mar, 2005 09:35 (UTC)
This is a good way to get me to make you dessert.

If you get all the ingredients ready, we can make it on Sunday and then it can sit in the fridge. Then you'll have some for Monday, and some to share with your roommate.
16th Mar, 2005 12:58 (UTC)
Thanks for posting the recipe :) My first step has always been "walk to Conestoga mall to buy espresso from Timothy's, or get Tim to pick it up on his way over" as I don't own a coffee or espresso maker. I've also never tried it with rum -- I usually use kahlua.
( 4 comments — Leave a comment )