Directions
Place egg yolks in stand up mixer and whip to ribbon-like consistency.
Place sugar, glucose and water in saucepan over high heat.
Bring to a temperature of 230°F.
Add small amount of the sugar and water mixture to the yolks and mix to temper the eggs.
Repeat until the sugar mixture is incorporated and cool.
Be sure to work slowly to avoid cooking the eggs.
Slowly pour in the melted gelatin.
Fold in mascarpone and whipped cream. Place mixture in a refrigerator until ready to use.
Line a 4” x 10” loaf pan with plastic wrap.
Dip lady fingers in Pomme d’Or and cover bottom of pan.
Spoon a 1-inch layer of the whipped cream mixture over the lady fingers and repeat until full.
Place in refrigerator overnight.
When ready to serve, turn out on platter and garnish with cocoa powder.
Serve with chilled Pomme d’Or.