For the Crust:
1 1/2 cups digestive biscuits crumbs (or use arrowroot cookies if you can’t find digestive biscuits)
1/4 cup butter, melted
1/4 cup sugar
For the Filling:
2 tbsp gelatin (two packets of Knox)
2 cups heavy cream (divided into 1/4 cup and 1 3/4 cups)
2/3 cup sugar
4 large egg yolks at room temperature
1/2 tsp salt
1/2 cup espresso, divided
1/2 cup dark or spiced rum, divided
100g lady fingers
50g chocolate for grating (milk or dark)
cocoa for dusting
1. To make crumbs, put digestive biscuits into a food processor and blend until fine crumbs form.
2. In a small bowl, mix together the crumbs and sugar. Pour in the butter and stir to combine.
3. Press into the base of a 9″ springform pan and bake at 350°F for 15 minutes. Remove from oven and cool completely.
4. Sprinkle gelatin over 1/4 cup of cream and allow to stand for 10 minutes.
5. In a medium sized metal or glass mixing bowl, whisk the egg yolks, salt and sugar. Place over a gently simmering water bath (making a double boiler) and whisk continuously until the sugar is mostly dissolved and the egg yolks are a light yellow colour.
6. Remove from heat and whisk in the gelatin/cream mixture.
7. In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed until the mascarpone is light and fluffy (about 5 minutes).
8. With the mixer running, slowly add in the yolk/gelatin mixture. Be sure to scrape down the sides often and don’t forget the bottom too!
9. Mix in half of the rum and espresso (1/4 cup of each). Scrape out into a large bowl.
10. In the bowl of the stand mixer, beat the heavy cream until stiff peaks form. Fold into cheese mixture.
11. Soak lady fingers in remaining rum and espresso for a few seconds each (about five seconds).
12. Pour half of cheese mixture over cooled crust.
13. Lay soaked lady fingers over cheese mixture and grate chocolate on top.
14. Pour remaining cheese mixture over top of the chocolate, scrape to level, cover with plastic wrap and refrigerate overnight.
15. Before serving, top with dusted cocoa.