Gift giving for Sisters can present a bit of a challenge since we aren’t able to simply just “go shopping” at any time. As a result, many handcrafted items and homemade food gifts are produced especially around Christmas time. Last night the convent kitchen was a veritable hub of gift making!
At the baking end of the room one sister was shaping cranberry shortbread cookies. At the stove another was cooking up the filling for egg rolls. At the opposite end of the room yet another was mixing up ingredients for her mothers’ favorite dessert, Tiramisu. After a recent visit to Italy her mother had as she herself put it “fallen in love” “with all things Italian” and this dessert was one of those things. Although not what would have occurred to me as a Christmas gift, it had made such a hit with her when she received it on her birthday, I know this will be no less thrilling to her at this special holiday.
CHANGE SERVING SIZEservings
- 6 large egg yolks
- 1 cup sugar
- 1 1/4 cup mascarpone cheese
- 1 3/4 cup heavy whipping cream
- 2-7 oz packages Italian Lady fingers
- 1 cup espresso or strong coffee
- 1/2 cup coffee liqueur
- 1 oz cocoa for dusting
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip yolks until thick and lemon-colored and let cool.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, whip cream to stiff peaks.
- Fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the espresso (or strong coffee) and coffee liquor together. Dip the lady fingers into the mixture just long enough to get them wet.
- Arrange the lady fingers in the bottom of a 9 inch square baking dish.
- Spoon half the mascarpone cream filling over the lady fingers.
- Repeat process with another layer of lady fingers add another layer of cream.
- Refrigerate 4 hours or overnight and dust with cocoa before serving.