5 T Grand Marnier
40 - 45 ladyfingers
16 oz mascarpone, cold
2 T dark rum
4 pasteurized eggs, separated
100 g sugar
2 C heavy whipping cream
1/2 t vanilla
1/8 t salt
cocoa powder for dusting
Reserve a 9x13, or anything with a 12-14 C capacity.
Whisk together espresso and Grand Marnier.
Quickly dip half the ladyfingers on each side and line dish.
Separately, beat together mascarpone and rum just until combined.
Separately, beat together mascarpone and rum just until combined.
In a double boiler, whisk yolks and 100 g sugar 5 mins or until foamy.
Pour into mascarpone and beat on medium until combined.
Whip cream with vanilla and fold into mascarpone.
Beat whites with salt on medium until foamy.
Increase speed to high and slowly pour in remaining 50 g sugar.
Beat 4-5 mins or until stiff peans form.
Fold into mascarpone.
Layer half of cream mixture onto ladyfingers.
Dip remaining ladyfingers to create second layer.
Top with remaining cream.
Refrigerate uncovered 2-3 hours.
Generously sift cocoa over top.
Cover and refrigerate overnight.
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