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Serving size
Ingredients
Name
Unit
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Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
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Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Cooking Steps
Step
Description
Brew 6 double shots of espresso.
Step
Description
You need 375g of coffee liquid total. This will be split into two equal portions of 187.5g for each layer. Allow to cool completely before using.
Step
Description
Add all egg yolks to a ziplock bag and cook, using a sous vide circulator, at 60C for 30 minutes then cool completely.
Step
Description
Mix the sugar and egg yolk using a hand mixer, or stand mixer, at a relatively low speed for 4 to 5 minutes. You should see the mixture increase in volume and begin to notably thicken.
Step
Description
Add the mascarpone in thirds, each time incorporating on lower speeds for 30 to 60 seconds. It doesn't need to be flawlessly mixed.
Step
Description
Pour 187.5g of the coffee mixture in a suitable bowl. Take half the Savoiardi. Dunk the Savoiardi only on the non-sugared side. Then turn upside down and place in the tray. Repeat with all biscuits. You should have a little coffee left over. Starting with the last biscuits you dunked, use a pastry brush to add all the remaining coffee to the biscuits in the layer.
Step
Description
Carefully put half of the mascarpone mixture on top of the biscuits.
Step
Description
Add the remaining 187.5g of coffee to the bowl. Repeat the dunking of the remaining biscuits.
Step
Description
Add the remaining mascarpone cream.
Step
Description
Refrigerate for at least 8 hours, ideally 24. Before serving dust with cocoa powder.
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