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Easy, no baking dessert. Mascarpone custard layered with coffee, liqueur and whipped cream. One serving isn’t enough!
6 Egg yolks
¾ cup White sugar
⅔ cup Milk
1 ¼ cups Heavy cream
½ tsp Vanilla extract
1 lb Mascarpone cheese
3 Tbsp Strong brewed coffee, room temperature
3 Tbsp Spirits & Spice S'Mores Liqueur or Spirits & Spice Coffee Cake Cream Liqueur
2 x 3 oz Packages of Lady Finger cookies
1 Tbsp Unsweetened cocoa powder
Serves 6
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, whip cream with vanilla until stiff peaks form.
Use a whisk to whip mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and Spirits & Spice S'Mores Liqueur. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
