👥4 people
⏲️5h 0m
🕐20m
🍽️dessert
A cake version of the traditional dessert.
Ingredients
- For the Ladyfinger Cake:
- 1 cup all purpose flour
- 1 cup powdered sugar
- 2 each whole eggs
- 2 tbsp. Kahlua
- For The Topping:
- 8 ounces marscapone
- 8 ounces powdered sugar
- 3 each egg yolk
- 2 ounces marsala wine
- ¼ cup cocoa powder
Method
- For The Cake: Preheat Egg to 350 degrees Fahrenheit and set up for indirect cooking. Separate the egg whites from the yolks being careful to not get any yolk in the whites. Once separated, place whites in a mixer with a whisk attachment and whip until stiff peaks form then set aside. In separate bowl, whisk together sugar, egg yolks and flour. Fold mixture into egg whites. When fully incorporated, spread mixture evenly into a greased baking sheet and bake for 20 minutes or until a toothpick comes out of the middle clean. Set cake aside to cool. If the top isn’t even, trim a little off the top to even out the cake.
- For The Topping: In a mixer with a paddle attachment combine marscapone, sugar, egg yolks and marsala wine. Once combined set aside.
- To assemble the cake, place base in a pan that is deep enough to hold the cake and topping. Brush the cake with the Kahlua then pour mixture over the cake. Chill for at least 4 hours to allow the top to set. Once set, dust the top with cocoa powder before serving.
