Featured Pinch Tips Video
- 2 c
- strong coffee and or espresso
- 1 1/4 c
- heavy cream, cold
- 1 lb
- mascarpone cheese
- 3/4 c
- sugar granulated
- 4 Tbsp
- amaretto liqueur
- 30 slice
- 3/4 c
- cocoa powder
- 2 oz
- unsweetened dark chocolate
1Chill two medium mixing bowls
22 cups really strong coffee cooled (or regular coffee with about 3 oz espresso) in a bowl or pan with enough room to dip lady fingers in.
1 cup measuring cup
1 small bowl
Duster or shaker or sifter (for cocoa powder…you can just gently shake the cocoa powder can if you don’t have one of sprinkle with fingers)
8x8 pan (glass or plastic preferred over metal)
41lb tub Mascarpone cheese (check in deli/Italian cheese area of store)
¾ cup of heavy cream
¾ cup granulated sugar (adjust to taste)
4 tablespoons Amaretto (this is my preferernce, but you could use rum or brandy if you prefer)
26 ladyfingers (bakery or baked goods area in grocery store…..not a big department store with a grocery store in it.)
About ½ - ¾ cup cocoa powder (depending on your liking)
2 oz shaved unsweetened dark chocolate (baking section of grocery store)
5Whip 1 1/4 cup heavy cream in chilled mixing bowl with mixer for about 1 min on speed one, 1 min on speed two and about 2 min on speed 3 (mixer speeds vary so whip until fluffy and not wet or too stiff)
6Stir mascarpone cheese gently from bottom in tub until no longer runny. Then put cheese, ¾ cup sugar, 4 tbl sp Amaretto (to taste) into second chilled mixing bowl and mix with mixer on medium speed until smooth and creamy. Adjust alcohol and sugar to your liking.
7With a rubber spatula fold the whip cream a third at a time into the bowl with the cheese and gently mix by turning over
8Quickly dip ladyfingers (one in each hand) into cooled coffee. Just a light dip on each side is plenty. Then give a few gentle shakes to drain excess coffee off. If you soak them to much they will fall apart or bleed out and make a coffee puddle in the bottom of your pan (not good). Line bottom of pan with half of the lady fingers (I like to squeeze in as many as will fit) and note which direction you put them in.
9Put half the cheese mixture on top of lady fingers and smooth lightly (don’t smash it down) to cover all areas corner to corner.
10Dust with cocoa powder corner to corner until there is no white area showing.
11Dip, shake and drain the rest of the ladyfingers and lay in pan in the opposite pattern you laid the first set.
12Spread remainder of the cheese mixture gently over ladyfingers corner to corner (don’t smash it down).
13Dust with cocoa powder until no white area is showing.
14Shave unsweetened dark chocolate into a small bowl with potato peeler until you have enough to sprinkle over the top (covering most of the top but not completely coating it) and enough to wrap in the bowl to save for a serving garnish.
15Cover in plastic wrap and chill at least 4 hours (I prefer to let sit overnight).