From A Series of Kitchen Experiments
2 blocks of Philadephia cheese, soften
3 eggs, separate the yolks and whites
2/3 cup granulated sugar
200ml strong coffee (3 teaspoon instant coffee + 3 teaspoon sugar)
26 lady finger biscuits
2 tablespoon cocoa powder for dusting
1/2 teaspoon vanilla extract
Method:
1. Cream the cheese and sugar until light and fluffy with a hand whisk in a large bowl. Add the eggs yolks in one at a time and mix well each time.
2. Now you can start beating the egg whites until they reach stiff peaks in another bowl. Make sure your whisk is clean and do not have a drop of oil all or your whites won't rise.
3. Next you want to fold the egg whites into the cheese mixture but first do a little tempering by mixing 1/4 of the egg whites into the cheese mixture first. This will aid the folding process. Once that is done, add the remaining egg whites into the cheese mixture and gently fold them together. Do not over mix.
4. In an 8x8 inch bakeware, dip each of the lady fingers into the coffee mixture and line the base of the bakeware. And then layer the ladies finger with the cheese mixture. Continue with another layer of coffee dipped lady fingers and layer it again with the cheese mixture. You should end with a layer of cheese mixture on the top.
5. Dust with cocoa powder and let it set in the fridge for at least 6 hours before serving.
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Can use Marscapone cheese 450g instead of cream cheese
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Note: Leave out the raw eggs if you are uncomfortable using them or use pasteurized eggs.
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
In a small bowl combine coffee and coffee liqueur. Dip ladyfingers one-by-one into coffee and liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight. Yield: 10 to 12 slices.
Need 1 L cup of black coffee and the recipe works with mascarpone substituted for cream cheese. Add the vanilla to the cheese mixture and it tastes delicious!
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