DAVID RIO RECIPES
1/2 cup sugar
4 large egg yolks
1 pound (2-1/2 cups) mascarpone
1 cup heavy cream, chilled
2 cups Cub Chai Original
36 Italian ladyfingers
Unsweetened cocoa powder for dusting
Combine sugar and egg yolks in the top of a double boiler over low heat. Beat using a whisk or handheld electric mixer for about 5 minutes until it triples in volume. Remove bowl from heat. Beat in mascarpone until just combined. Set aside to cool.
In a large bowl, whip cream until it forms stiff peaks. Gently fold mascarpone mixture into whipped cream until combined.
Dip half of the ladyfingers into chai and line the bottom of a 9 x 13 inch baking dish in a single layer. Spread half of mascarpone filling on top of the ladyfingers. Dip remaining ladyfingers in chai and arrange over filling in pan. Spread remaining mascarpone filling into pan. Cover and chill in the refrigerator for at least 6 hours. Dust with cocoa powder and serve.
Makes 8 servings.