I've been cooking for 40+ years and I made this yesterday. I made it exact to the recipe, with the exception of mixing all the fillings together prior to putting it all together. There is no need to have the whipped cream layer separate to the custard layer, it just makes it more time consuming in putting it together. I thought the dish was to die for and it was not too sweet or lacking in coffee flavor. However, as others suggested, I agree that doubling the coffee/rum to at least 1/2 cup next time would have been a little bit better. Not because the ladyfingers need so much soaking as they get soft from setting for 24 hours between the custard layers anyway.
There is a huge difference in flavor between marscapone cheese and cream cheese, and unless you want cheesecake flavor, use the mascarpone, which is richer and more like a heavy cream taste. Cream cheese has a more distinct flavor no matter what you add to it, whereas the mascarpone takes on the flavors you add as the distinct flavor. Spend the extra few dollars and get the real thing. Whisk the egg yolks, sugar, and milk over medium heat and continue after it starts to boil for 1 to 2 minutes. It will not be as thick as pudding, but after it is refrigerated for an hour it is the perfect texture when you then mix it all together. I don't know how the person who said they went through a bunch of egg yolks because they kept cooking. If you do as directed it doesn't happen.
9 users found this review helpful
Apr. 8, 2012