Made this again yesterday for tonight's dinner party.
Some changes to the recipe.
1. Added 4tsp of coffee extract to the chocolate genoise while melting the cocoa powder
2. For the cream: Whisk 8 egg yolks, 1/3 cup +1 tbsp sugar + 1/2 cup rum over double boiler to make zabagloine. Whip 500g mascarpone cheese briefly and add zabagloine followed by gelatine mixture and 1tbsp rum to it. Used 300ml of cream instead.
3. Syrup = 120ml coffee + 3tbsp kahlua + 3 tbsp bailey's. Use 6tbsp per layer (12tbsp per cake)
Tasting notes & learning points: yummy, moist & flavourful with a punch. May use less cream next time, maybe 240ml instead of 300
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