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Custard:
Frame:
Make Custard:
Whisk eggs in a mixing bowl until well-blended and gradually whisk in the flour to keep from lumping.
Temper egg mixture with about 1 cup of milk mixture, then add back to saucepan. Cook, whisking constantly until custard is thick. Boil 1 minute to eliminate the raw flour taste.
Place mascarpone cheese into the bowl you used for the eggs and mash to soften. Pour hot custard over cheese and butter; stir to blend. Stir in rum and vanilla. Cover custard with plastic, pressing it onto the surface to prevent a skin. Chill until cold.
Make Frame and Assembly:
Line the inside of the pan with plastic wrap for easy unmolding.
If using springform pan, take two long pieces of plastic wrap and lay crisscrossed, set springform bottom in center and fold the edges inward. Securely attach bottom to side of pan. Open plastic outward (this will allow for easy release of the side).
Begin lining the sides, and then the bottom, with the lady fingers, using broken pieces to fill in the gaps between. Brush with strong coffee, then layer with 1-1/3 cup of custard. Cover with more lady fingers; brush with coffee and more custard. Repeat, then top with last of the lady fingers and brush. Fold the plastic back over the top and refrigerate overnight.
Dust generously with cocoa before serving.
Unmold to serve.
Poster's Notes:
I have a 10" springform pan, so only get two layers not three of custard.
I use coffee liqueur instead.
I have been considering using an instant pudding with cream cheese just to see if it comes out close to the real thing.
Hope you enjoy this as much as we do.
Posted by Ellen Slaughter
Nutritional Info Per Serving: N/A
2 cups milk
1 cup sugar
1 vanilla bean, split, scraped
Pinch of salt
4 eggs
1/3 cup all-purpose flour
8 oz. mascarpone cheese
2 tbsp. unsalted butter
1/4 cup dark rum or Marsala
1 tbsp. vanilla extract
Lady fingers--enough to line the sides and bottom of pan and up to three layers of lady fingers between the custard layers.
Strong coffee
Cocoa for dusting
Heat milk, sugar, vanilla pod, and seeds, and salt in large heavy saucepan over medium heat. Warm just until sugar dissolves.
This can be made with either a loaf pan or a 9" springform pan.
I rarely have whole milk in the house and have no problem with using 2%.