Page 79 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

To make the syrup, stir together 1 cup sugar, boiling water, coffee
and 1/4 cup rum until sugar is dissolved. Set aside.

Step 7

To make the filling, combine mascarpone, 2 cups confectioners'
sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk
together until completely smooth, scraping the bottom of the bowl to
remove any lumps. Gradually whisk in the heavy cream. Whip with
an electric mixer until soft peaks form. Stop whipping when the

mixture shows the first sign of graininess.

Step 8

To assemble, line the sides of a 9-inch springform pan with
parchment or waxed paper. Place one of the ladyfinger rounds in the

bottom of the pan. Brush generously, but do not soak completely,
with syrup. Place the 3-inch high ladyfinger strips around the inside
edge of the pan, so that the sides are completely covered. Brush
generously with syrup.

Step 9

Spread half of the filling mixture over the first ladyfinger round in the
pan. Place the remaining ladyfinger round on top of the filling. Soak

the second ladyfinger round with syrup until it cannot take any more.
Spread the remaining filling over that and smooth the top. Sprinkle
with grated chocolate. Refrigerate at least 4 hours.

Step 10

To serve, remove the sides of the pan and carefully remove the
parchment or waxed paper from the outside of the cake. Dust with
confectioners' sugar just before serving.

Nutrition Facts

Per Serving:

558 calories; protein 6.2g 12% DV; carbohydrates 70.2g 23% DV; fat

27g 42% DV; cholesterol 155.2mg 52% DV; sodium 55.7mg 2% DV.