| Yield 1X: | 20.00 | portions | Allergens: | ||
| Portion: | 1 | portions | Dairy | ||
| Portions: | 20.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 9.17.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb. | oz/each | |
| Kahlua | 5.00 | |
| Dark rum | 5.00 | |
| Coffee (pot) | 1.00 | |
| Mascarpone cheese (tub) | 2.00 | |
| Sugar (1 cup) | 7.00 | |
| Eggs (3 each) | 3.00 | |
| Egg yolks (3 each) | 3.00 | |
| Vanilla extract | 1.00 | |
| Ladyfingers (2 1/2 pk.) | 2.50 |
Carefully measure and prepare all ingredients. Combine the kalua, rum and coffee. Mix to combine. Reserve. Combine the eggs, egg yolks, and mascarpone in the mixer, and mix on #3 until light and fluffy. Reserve.
Dip the ladyfingers into the coffee mixture, and lay them into the bottom of the pan in a single layer. Spread the mascarpone mixture over the ladyfingers evenly. Repeat for two more layers.
Sprinkle with chocolate powder, and cover. Label, date, and initial. Store refrigerated.