Abubuwa:

5 manyan kwai gwaiduwa

½ kofin + 2 Tbsp (125g) Sugar

1 2/3 kofuna (400ml) kirim mai nauyi, sanyi

14 oz (425g) cukuwar Mascarpone, zafin ɗaki

1 cokali na Vanilla cire

1½ kofuna waɗanda aka gasa espresso

36-40 Savoiardi biscuits (Ladyfingers)

Cokali 2-3 kofi na barasa/marsala/brandy

Cacao don kura

Hakoki:

1. Yi syrup kofi: hada kofi mai zafi tare da barasa, zuba a cikin babban tasa kuma ajiye shi don kwantar da hankali.

2. Yi cika: sanya yolks na kwai da sukari a cikin babban kwano mai hana zafi a ajiye a kan tukunya tare da ruwan zafi (bain marie). Tabbatar kasan kwanon bai taba ruwa ba. a fara yin tawaya akai-akai, har sai sugar ya narke, kuma custard ya yi kauri. Matsakaicin gwaiduwa ya kamata ya kai 154-158ºF (68-70ºC). Wannan matakin na zaɓi ne (karanta bayanin kula). cire kwanon daga zafi kuma bari yayi sanyi.

3. Ƙara mascarpone, cirewar vanilla da whisk har sai da santsi.

4. A cikin wani kwano daban sai a yi masa bulala mai sanyi mai nauyi zuwa tauri kololuwa. Ninka 1/3 na kirim mai tsami a cikin cakuda mascarpone. Sai sauran kirim mai tsami. Ajiye.

5. Haɗa: tsoma kowane yatsan mace a cikin cakuda kofi don 1-2 seconds. Sanya a cikin kasan 9x13 inch (22x33cm) tasa. Idan an buƙata, karya ƴan yatsun mata don dacewa da su a cikin tasa. Yada rabin kirim a kan yatsun mata da aka jika. Maimaita tare da wani Layer na ladyfingers kuma yada sauran kirim a saman. Rufe kuma ajiye a cikin firiji don akalla awa 6.

6. Kafin yin hidima, ƙura da koko foda.

Bayanan kula:

• Wasa yolks na kwai da sukari a kan bain marie zaɓi ne. A al'adance, shafa ɗanyen yolks yolks tare da sukari yana da kyau sosai. Idan kun yi amfani da sabbin ƙwai, babu haɗari. Amma, mutane da yawa suna tsoratar da cin ɗanyen ƙwai don haka ya rage na ku.

• A madadin kirim mai nauyi zaka iya amfani da farin kwai guda 4. Beat zuwa kololuwa masu tauri, sannan ninka zuwa cakuda mascarpone. Wannan ita ce hanyar gargajiya ta Italiya. Amma, na ga cewa sigar tare da kirim mai nauyi ya fi arha kuma mafi kyau. Amma, kuma, ya rage naku.