Instructions
- Prepare the coffee mixture: In a bowl, mix together the chilled coffee and dark rum. Set aside.
- Whip egg whites: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Prepare mascarpone filling: In another bowl, combine the egg yolks, sugar, and Mascarpone cheese until smooth and homogeneous.
- Fold egg whites into mascarpone: Gently fold the whipped egg whites into the mascarpone mixture, keeping it light and airy.
- Layer the cake:
- Sprinkle a thin layer of cocoa powder at the bottom of a 9-inch springform pan using a small sieve.
- Quickly dip each ladyfinger into the coffee mixture and arrange them to cover the bottom of the pan.
- Spread 1/3 of the mascarpone cream over the ladyfingers. Sprinkle with cocoa powder.
- Repeat with the remaining ladyfingers and cream to create 2 more layers, finishing with a dusting of cocoa.
- Chill: Refrigerate the cake for several hours, or ideally overnight, to allow the flavors to meld.
- Serve: Slice and enjoy a creamy, coffee-flavored delight!
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 4–6 hours or overnight
- Total Time: 4–6 hours 20 minutes
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Substitute coffee liqueur for rum for a more adult flavor.
- Use chocolate shavings or grated dark chocolate instead of cocoa powder for topping.
- Try flavored coffee, like hazelnut or vanilla, for a twist.
Serving Suggestions
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