Ingredients:
- 300ml strong espresso, room temperature
- 30ml dark rum or Marsala wine
- 15g organic cane sugar
- 500g mascarpone cheese, cold
- 4 large egg yolks, pasteurized
- 60g organic cane sugar
- 3 large egg whites
- 1 tsp vanilla bean paste
- 250g Savoiardi Italian ladyfingers
- 20g Dutch-process cocoa powder
Instructions:
- Prepare the Espresso Bath: In a shallow dish, combine the room-temperature espresso, rum, and 1 tablespoon (15g) of sugar. Stir until the sugar is dissolved. Let the mixture sit to allow flavors to meld.
- Temper the Sabayon: Place the egg yolks and half of the remaining sugar (30g) in a heat-proof bowl over a pot of simmering water (Double Boiler). Whisk constantly for 5–8 minutes until the mixture is pale yellow and thickened.