1Separate the egg yolks and the egg whites in different large bowls.
2Beat the egg yolks with the sugar until it’s mixed and then add the mascarpone cheese. Mix again until texture is smooth.
3Beat the egg whites into a stiff foam (a pinch of salt may help if you’re having trouble) and incorporate them into the cheese mixture gently.
4Make the espresso like you would a normal coffee with sugar and milk. Then, add 1 to 1.5oz brandy to the coffee.
5Dip ladyfingers quickly in the coffee and arrange them in the bottom of the tray. If you leave them for more than a few seconds in the coffee they will fall apart. If your ladyfingers are too dry you can always spoon a bit of coffee over them once they are in the tray.
6Take out a large rectangular oven tray and arrange one layer of lady fingers. Generally your tray should be big enough to let you make three rows of ladyfingers.
7Pour half of the egg-cheese mixture over the ladyfingers, then make another layer of ladyfingers, dipping the ladyfingers just before arranging them.
8Pour the other half of the egg-cheese mixture over the 2nd layer of ladyfingers.
9Refrigerate at least one hour, 4 hours is better as it will hold together better.
10Dust slices with cocoa powder and serve!
11Keep the cocoa powder for just before serving. If you put the cocoa powder before you refrigerate, the top layer will congeal and look less than appetizing.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
Moist Carrot Cake
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting.