This recipe has been adapted for honey from Bon Appetit. It is positively delicious and well worth the effort. The effort is not substantial. It is, however, for a more experienced cook who is comfortable with making a custard. As many of you know, I used to own a restaurant and am very comfortable making custards over an open flame. If you are not, use the method described in the recipe. Most of the labor is involved with the assembly. Serves 16.
2/3 c. honey
2/3 c. dry Marsala (Italian wine found at liquor stores)
8 large egg yolks
3 8 oz. containers mascarpone
1 c. chilled whipping cream
3/4 c. freshly brewed very strong espresso coffee (I use instant espresso powder–follow the instructions on the package)
1/3 c. Kahlua or coffee liqueur
2 1/2 3.5 oz packages of ladyfinger biscuits
1 1/2 T. unsweetened cocoa powder
Whisk honey, Marsala and egg yolks in medium bowl. Set bowl over a saucepan of simmering water. Do not allow bowl to touch water. Whisk constantly until candy thermometer registers 165 degrees F and mixture thickens. Cool completely, whisking occasionally.
Using an electric mixer, beat mascarpone in another medium bowl until smooth. Fold mascarpone into marsala mixture. Using electric mixer, beat whipping cream in large bowl to soft peaks. Add mascarpone mixture to whipped cream and fold together.
Mix coffee and Kahlua in medium bowl. Completely submerge 1 biscuit in coffee mixture for 1 second. Shake off excess liquid. Place biscuit in bottom of 8 cup (12 by 9) oval gratin dish. (I use a 8 by 11 rectangular glass dish.) Repeat with enough biscuits to cover the bottom of the pan, trimming biscuits to fit if necessary. Spoon 1/2 of mascarpone mixture over biscuits, spreading to cover evenly. Repeat submerging biscuits and arranging atop mascarpone mixture to form another layer. Spoon the remaining mascarpone mixture over biscuits, spreading to cover smoothly. Sift cocoa powder over the entire top. Cover and refrigerate overnight, if possible.