Ingredients
- 1 1/3 cups plus 2 tablespoons sugar
- 1 1/4 cups water
- 1/4 cup plus 1 teaspoon dark rum
- 4 tablespoons brandy
- 12 large egg yolks
- 1/2 teaspoon ground nutmeg
- 4 8-ounce containers mascarpone cheese
- 2 cups chilled whipping cream
- 2 teaspoons vanilla extract
- 6 1/2 teaspoons instant espresso powder
- 7 tablespoons Kahlúa or other coffee liqueur
- 2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)
- 1 cup semisweet chocolate chips, finely ground in processor
- Chocolate Leaves (click for recipe)
Description
The Classic Dessert Gets A Holiday Twist With Eggnog Flavors And An Opulent Presentation.
Bon Appetit Magazine
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