8 egg yolks
1 cup strong coffee
2 cups milk
1 tablespoon unsalted butter, softened
1/4 cup cold coffee
1/4 cup coffee liqueur
2 cups heavy cream, whipped or from a can
2 packages ladyfingers
To moisten the biscuits:
2/3 cup strong coffee
1/4 cup coffee liqueur
To decorate:
1/2 cup whipped cream
Coffee grounds
8 egg yolks
1 cup strong coffee
2 cups milk
1 tablespoon unsalted butter, softened
1/4 cup cold coffee
1/4 cup coffee liqueur
2 cups heavy cream, whipped or from a can
2 packages ladyfingers
To moisten the biscuits:
2/3 cup strong coffee
1/4 cup coffee liqueur
To decorate:
1/2 cup whipped cream
Coffee grounds
Whisk together the egg yolks and coffee
Beat well with a wooden spoon until smooth
Heat the milk to scalding point
Add the egg yolks gradually, whisking rapidly with a wooden spoon or electric mixer
Place over simmering water and whisk until thickened
Soften the gelatin in cold coffee
Add to the creamed eggs, whisking until dissolved
Add the coffee liqueur and whisk well
Let cool but not set too much
Whisk the heavy cream lightly (if using fresh) and add to the creamed mixture
Prepare the coffee and liqueur mixture for moistening the biscuits
Line the bottoms of 6 molds with parchment paper
Cut the ladyfingers into 5 cm pieces
Moisten the ladyfingers in the coffee and liqueur mixture and arrange around the molds, close together
Fill the molds with the creamed mixture
Refrigerate for 2 hours
Unmold, decorate with whipped cream and coffee grounds
Serves 6.
