Ingredients:
3 yolks
100 g of sugar
30 g of water
1 vanilla pod (cut, remove the seeds)
250 ml of very cold cream (35%)
250 g mascarpone
20-24 cookies Savoyardi
350 ml. Strong coffee beans
2-3 tbsp brown sugar
2-4 tablespoons Of Roma
Cocoa for decoration
Method:
1. Put a small sauté pan with water and sugar on the fire, cook until the temperature of the mixture reaches 121 ° C. While the syrup is preparing, whisk the yolks at a high speed mixer with vanilla seeds to white color. As soon as the temperature of the syrup has reached 121 ° C, immediately pour it in a thin trickle into the yolks, whilst continuing to beat until the cream is completely cool (4-5 minutes). If you do not intend to use the cream immediately, cover the bowl with food film and put it in the refrigerator.
2. Boil strong coffee, add sugar, cool add rum.
3. Mascarpone a little beat up with a mixer, mix with a cream of yolks and sugar.
4. Whip the cream to a steady peak (at an average mixer speed). Cream should be as cold as possible, I put them together with a bowl for 15 minutes in the freezer before whipping.
5. With a spatula, gently massage the cream into the cream. Cream should not settle, so there should be a minimum of movements.
6. Savoyardi for 1 piece dip into coffee for 1-2 seconds and lay out evenly dense on the bottom of the mold. Put half of the cream on top. Then again a layer of savoyardi and again a layer of cream.
7. Dessert in the refrigerator for at least 4 hours, preferably at night. Ready-made dessert to decorate the cocoa.