Mascaprone Mousse
Zabaglione Base - Ingredients:
4 eggs yolks
3 1/2 ounces (1/2 cup) sugar
3 1/2 ounces (1/2 cup) Marsala
Procedure:
Whip by hand in bowl over hot water then cool over
ice.
Ingredients:
1 lb. mascarpone
1 tablespoon dark rum
4 ounces (1/2 cup) heav cream (soft whip)
Procedure:
Whip mascarpone and rum in mixer, add zabaglione base.
Add cream.
For Assembly:
ladyfinger cake
fresh espresso - cooled
ground espresso beans
cocoa powder
Chocolate Rum Sauce
Bring to Boil:
4 oz. (1/2 cup) water
3 tbs. sugar
Remove from Heat Stir in:
8 oz chocolate
1 tbs. dark rum