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<\/a><\/figure><\/li><\/ul><\/figure>\n\n\n\nIf you want to read, I might suggest a good book, perhaps Hemingway<\/a> or Melville<\/a>. That\u2019s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.<\/p>\n\n\n\n
Ingredients Block<\/h3>\n\n\n
Ingredients<\/h3><\/p>\n
- \n
- 1\/2 cup (125ml) espresso, at room temperature<\/li>\n
- 1 Tbsp cognac<\/li>\n
- 2 large eggs, separated, at room temperature<\/li>\n
- pinch of salt<\/li>\n
- 7 Tbsps (90g) sugar, divided<\/li>\n<\/ul>\n
<\/div>\n\n\n\n\n
Directions Block<\/h3>\n\n\n
Directions<\/h3><\/p>\n
- \n
- Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)<\/li>\n
- In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.<\/li>\n
- In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.<\/li>\n
- Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.<\/li>\n
- Right before serving, shake powdered cocoa generously on top.<\/li>\n<\/ol>\n
<\/div>\n\n\n\n\n
YouTube Video<\/h3>\n\n\n\n