Recipe by Victoria Geib, Bellefontaine, Ohio
First place and Best of Show, Ohio Wines – Love at 1st Sip (Dessert), 2017
Baking temperature: Double Boiler Needed
Baking time: 4.5 hours to make
Yield: 1- 8x10” dish
Ingredients
- 7 large egg yolks
- 1 ½ c sugar
- 3 c Mascarpone
- 1 t vanilla
- 4 ½ T water
- 2 packets unflavored gelatin powder
- 3 egg whites
- 1 c heavy cream, whipped to stiff peaks
- 2 c Vintage Harbor Reserve Dessert Wine (Wyandotte Winery)
- 26 ladyfingers
- 10 oz. dark chocolate Kisses, crushed in food processor
- Sweetened cocoa powder for garnish
Instructions
- Over a double boiler, whisk egg yolks and 1 c sugar until warm to the touch
- Transfer to a stand mixer with whip attachment, whip yolks until thick and light yellow
- Add Mascarpone and vanilla and whip on medium high until light and well incorporated
- Pour water over gelatin in a small bowl. Let sit for 15 minutes or until all the water has been absorbed
- Place gelatin over double boiler until gelatin is completely dissolved
- In another bowl, whisk together egg whites and ½ c sugar until warm to the touch
- Transfer to a stand mixer with a whip attachment, whip whites until medium peaks and slowly add the melted gelatin. Continue mixing until stiff, glossy peaks have formed
- Fold together the yolks mixture, meringue and whipped cream to form a custard and set aside.
- In a shallow bowl, pour two cups of Vintage Harbor Reserve and soak one ladyfinger at a time for 3 seconds each and arrange close together in neat rows to cover the bottom of an 8x10 in. dish
- Place a thin dusting layer of crushed Kisses, followed by a ½ in. layer of custard, then another dusting layer of crushed Kisses
- Repeat the ladyfinger layer again as previously directed, followed by crushed Kisses and pipe custard with a star tip to reach just over the edge of the dish
- Garnish with cocoa powder as desired
- Chill to let set overnight or at least 4 hours