I've been making this for YEARS! Everyone that has ever tried it, has LOVED it and always asks me when I'm making it again :). I followed the recipe as written for a long time. Only the last 2 years I've changed it ever so slightly. My new changes have been; making my own ladyfingers using the "Savoiardi I" recipe from this site (I've tried all the ladyfinger recipes from this site and found this is the closest to store bought crisp Savoiardi). Instead of sprinkling cocoa powder, I buy a high quality 70% cacao bittersweet chocolate bar and use a micro plane grater for super fine chocolate shavings. I fold my whipped cream into the mascarpone mixture so I can have one less bowl on the counter during assembly (limited counter space!), and I prefer the texture this way. I sometimes use rum, sometimes not. It all depends on if I have any handy or not (usually not). And in my opinion, I think it is best 24 hours after it's been made. 4-6 hours is just not enough time for all the flavors to really soak in. I know it's hard to wait! But I promise, for this recipe - patience TRULY IS A VIRTUE!
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I've been making this for YEARS! Everyone that has ever tried it, has LOVED it and always asks...