Ingredients for 6 servings

   6 eggs
120 gr. sugar
500 gr. mascarpone
1 pinch of salt
400 gr. Ladyfingers or Sponge Cake
3 cups of Blue Mountain Coffee
1 or 2 tablespoons of Appleton Rum
Bitter Cocoa Powder
  Put the egg yolks in a large bowl with half the     sugar and stir with a whisk until everything is      creamy.
Combine the mascarpone mixture and mix the ingredients with a spatula.
Whisk the egg whites before adding a pinch of salt.
Add the remaining sugar to the egg whites and the previous mixture, making the homogeneous whole.
 Take a square or rectangular baking dish (if you use the Savoyards) or round (if you prefer the sponge cake), lies on the bottom of the base and complete wetting with coffee and rum previously mixed.
 Put a portion of the cream to cover the base of sponge and proceed alternately, until the last layer of cream
Sprinkle with sifted cocoa powder to cover the cream.
Put in the fridge for 2 or 3 hours and serve. 
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