Preparation time: 1 hour
- 4 eggs
- 4 tbsp sugar
- 3 tbsp Baileys or Rum
- 500 g mascarpone
- 200 g sour cream
- 1 large package (400-500 grams) Biscotti /“Lady fingers”/
- 4 tbsp instant coffee
- 2 tbsp cocoa powder
- 750 ml water
- zest of one orange
Divide egg yolks from the whites.
Put the water to a boil and dissolve 3 tbsp of coffee.
In a medium saucepan, over a water bath, beat together egg yolks and sugar until well blended. Add the Beilis and orange zest.
Put the sour cream and mascarpone in a large bowl. Whisk until they are completely combined.
In a medium bowl, beat egg whites until stiff peaks form.
Whisk mascarpone into yolk mixture until smooth. At the end, incorporate the egg whites and mix with wooden spoon until homogeneous.
Get your serving dish ready.
Put a cake ring form in the center of the dish. Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for few seconds until they are nicely soaked. Do not over do them.
Layer soaked fingers into the dish by leaving some space between them and the end of the ring form. Then make a border by arranging biscuits around the inner side of the ring in upright position.
Spread over some of the cream. Then repeat the layers, finishing with the creamy layer.
Put in the fridge for few hours or overnight. To serve, dust with a mix of cocoa and coffee powder.
If you have an extra cream and fingers left, arrange them in a jar.
dairy » cream cheese
dairy » sour cream
dairy » ricotta cheese
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