ladyfingers
rum
2 tablespoons of unsweetened gelatin
1 cup of very strong coffee
2/3 cup of sugar
1 1/2 cups of heavy cream
2 eggs
1 teaspoon of vanilla
chocolate shavings for garnish
ladyfingers
rum
2 tablespoons of unsweetened gelatin
1 cup of very strong coffee
2/3 cup of sugar
1 1/2 cups of heavy cream
2 eggs
1 teaspoon of vanilla
chocolate shavings for garnish
Soak ladyfingers in rum and place them in a baking dish or cake pan
Dissolve the gelatin in 1/2 cup of cold water
Add the hot coffee to the mixture, stirring until the gelatin has dissolved
Add 1/3 cup of sugar and 1/2 cup of heavy cream
Beat the eggs well and fold them into the mixture
Cook over simmering water, stirring occasionally, until the mixture thickens
Let it cool, then stir in the vanilla
When the mixture is almost firm, beat it well to make it light and fluffy
Beat the remaining 1/2 cup of heavy cream until stiff
Fold in the sugar that's left (1/3 cup) and beat until you get the meringue stage
Fold the whipped cream and meringue into the coffee mixture
Pour the batter into a prepared baking dish or cake pan lined with ladyfingers
Refrigerate for about 2 hours before serving, and garnish with chocolate shavings.
