Chef Name – Deeksha Dhingra
Ingredients –
- For Ladyfinger Sponge
Egg Whites – 120Gms
Caster Sugar 63Gms
Egg Yolks – 80Gms
Honey – 63ML
Flour – 125Gms
- For Coffee Syrup
Water – 120ML
Sugar – 80Gms
Nescafe Powder – 10Gms
- For Mascarpone
Mascarpone – 250Gms
Whipped Cream – 250Gms
Caster Sugar – 120Gms
Egg Yolks – 120Gms
Gelatine – 05Gms
Cold Water – 15ML
Method –
For the ladyfinger sponge
- Whip the eggwhites & sugar till it forms stiff peaks
- Then on slow speed whisk in the egg yolks & honey
- Lastly fold in the flour
- Spread the batter on a tray and bake at 190°C for 10 mins
For the coffee syrup
- Bring the water, coffee & sugar to a boil
- Let cool
For the Mascarpone cream
- Make a sabayon of egg yolks & sugar on a double boil
- Once done, mix in the mascarpone carefully as Mascarpone cheese splits easy
- Add in hot melted bloomed gelatin
- Lastly, fold in the whipped cream
Layering
- Alternate layers of Mascarpone cream & coffee syrup soaked ladyfinger sponge
- Serve chilled
