Karen > wrote in
ups.com:

> On Aug 22, 10:45 am, "Giusi" > wrote:
>> Except since the recipe is from Italy, the cup they are talking about
>> is an espresso cup and very small. When you see glass, they mean a
>> small wine glass, like most white wine glasses.
>>
>> The little drops of chocolate are choc chips and falcotive means thay
>> are optional.
>
> This makes more sense. Two American-sized cups of coffee for this
> recipe seemed like too much.
>
> Karen
>
>
In an italian coffe machine (I use the 6 cups machine), prepare your coffe.
When ready, put it in a bowl and add rum.
Whip the 5 yolks with sugar till they become pretty white. Add mascarpone
cheese till you obtain an homogeneus cream, then add cinnamon and chocolate
drops. Beat the eggs white very hard then incorporate them to the cream ,
moving the spoon from low to high.
Take a rectangular stamp (transparent if possible: I use a stamp of Pyrex)
and begin to create the cake. Wet speedly the savoiardi biscuit (one at a
time) and put them in the stamp till you cover all the bottom (this is the
first layer). Cover this first layer with mascarpone cream. Go on with
another layer of wet biscuits and cover with other cream. Generally 2
layers
are sufficient, but if you want you can make a third.
Spread the last layer with cocoa powder, using a little strainer. You can
decorate the surface, with few coffee grains (or slices of white
chocolate).

the coffee (Espresso) 500ml is put in a bowl with the 125 ml of rum and the
savoiardi biscuits are briefly soaked in it...not all the coffee is
required. But enough so the biscuts can briefly be submersed completely one
at a time.

The idea is to flavour and soften the biscuts using the coffee rum mixture
so don't over soak the biscuits. As you don't want them to release or drip
any coffee later. A fairly quick push under the surface of the liquid and
into the pyrex dish. (Somewhat like dunking doughnuts in coffee or cookies
in milk)

The stamp is a pyrex glass baking dish. Any see through container works a
puch bowl, a triffle glass whatever...as there is no baking in this recipe
just assembly and refrigeration. The higher the walls of the container the
more layers of biscuits and filling that can be used... which can be a good
thing.




--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore