I wanted to make good use of some of my Christmas gifts, so I selected a recipe from a new cookbook that would allow me to use my immersion blender. If I had the patience to play with photo editing I'd show a picture of the blender with heavenly rays shining forth from it, it is my new favorite thing.
- Whisk together egg yolks, 1/3 cup sugar and 1/4 cup Cointreau. The traditional recipe calls for Marsala wine...but I can't get my head around using that for baking. I just think of chicken and mushrooms.
- Put bowl over saucepan of simmering water and whisk constantly for about 10 minutes until mixture has thickened. Remove from heat and set aside to cool.
- Whisk together marscapone and cinnamon until smooth. In separate bowl beat the cream, 2 tablespoons of sugar and vanilla on medium speed until soft peaks form. Add marscapone mixture and beat for another minute. Be careful not to over beat. I ended up with a mixture much more liquidy than I thought it should be. I blame myself, not my blender- it can do no wrong. There was swearing, then pouting, and eventually drowning of sorrows into Kraft mac and cheese.
- Whisk half of the whipped cream mixture into the egg mixture, then fold back into the cream. Fold in remaining tablespoon of Cointreau.
- In medium bowl combine coffee and 1 tablespoon sugar. The original recipe calls for adding 1/4 cup espresso, but I didn't have it, so whatevs.
- Cut donuts horizontally and vertically into 4 pieces. Immerse each piece in the coffee until saturated.
- Place layer of donuts on bottom of 9x9 baking dish. Cover with half of the cream mixture, then repeat layering donuts and cream. Smooth top and dust with cocoa powder.
Post Script: It DID taste way better than it looked. Make this, seriously.