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Categories:
coffee water sugar coffee liqueur ladyfingers cream cheese Mascarpone cheese sugar vanilla eggs egg yolks whipping cream chocolate chips ladyfingers unsalted butter sugar instant coffee cocoa
Viewed: 12 - Published at: 7 years agoIngredients
- 4 tablespoons dried instant coffee
- 13 cup water
- 14 cup sugar
- 2 tablespoons coffee liqueur
- 12 -16 ladyfingers
- 500 g cream cheese
- 250 g mascarpone cheese
- 23 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 2 egg yolks
- 13 cup whipping cream
- 12 cup semisweet mini chocolate chips
- 16 -20 ladyfingers, quartered
- 12 cup unsalted butter
- 12 cup sugar
- 2 tablespoons instant coffee, dissolved in 1 to 2 tablespoons hot water
- cocoa powder, for dusting or grated chocolate
Method
- Lightly spray a 9 inch springform pan.
- Preheat oven to 180C (350F).
- SYRUP: In a small pan stir coffee, water and sugar.
- Heat til just dissolved.
- Remove from heat and cool to room temperature.
- CAKE: arrange lady fingers in pan, cutting to fit.
- Brush fingers with syrup, allow to soak in, then reapply until syrup is all used up.
- With an electric mixer on slow speed cream the cream cheese and mascarpone with sugar.
- Add vanilla, eggs, egg yolks and heavy cream.
- Add choc chips.
- Pour over cake crust.
- In a small saucepan over low heat, melt butter with the sugar.
- Whisk in the dissolved coffee toss quartered lady fingers in this mixture.
- Arrange on top of cake.
- Bake 30 minutes or til just set.
- Chill 4 hours before serving.
