recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
says: "This is my friend's recipe".
1/2 cup sugar
1/3 cup sweet marsala, plus 2 tablespoons
8 ounces mascarpone, softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup rum
1 teaspoon natural vanilla extract
1/4 cup unsweetened cocoa powder
together egg yolks and sugar in a heatproof bowl set
over a pot of simmering water.
1/3 cup of the marsala and continue to whisk until
mixture is thick and doubled in volume. This is basically
a zabaglione. Remove from heat.
in the mascarpone until completely blended.
a chilled bowl, whip the heavy cream to soft peaks.
Fold the whipped cream into the mascarpone mixture,
In a small saucepan, combine espresso, chocolate,
rum, vanilla, and remaining 2 tablespoons marsala.
Heat gently, and stir to dissolve the chocolate. Then,
chill the mixture to cool it down, about 15 minutes.
dip each ladyfinger in the chilled coffee mixture
and arrange in a single layer on a 9 by 13-inch glass
baking pan. Do not soak the cookies or they will become
1/2 the mascarpone cream evenly with a spatula on
top of the dipped ladyfingers.
with a second layer of dipped ladyfingers and remaining
top with cocoa powder. Refrigerate for 2 hours before