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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
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Traditional Italian Dessert. I found the original recipe in Gourmet mag, but changed it just a little to suit my family's tastes Ingredients:
3 egg yolks |
1/2 cup white sugar |
8 ounces mascarpone cheese |
3 egg whites |
1/4 cup sugar |
1/2 cup whipping cream |
18 ladyfingers |
2 cups espresso or 2 cups strong coffee, cooled to room temp |
2 tablespoons coffee liqueur |
dutch-processed dark cocoa |
Directions:
1. Mix egg yolks and 1/2 cup sugar in double boiler set over low heat until thick (approx 2 min). Mix in mascarpone. In separate bowl beat egg whites until foamy, gradually add 1/4 cup sugar and continue beating until stiff peaks form - make sure beaters are thoroughly clean before beating. In a chilled bowl, beat whipping cream with clean beaters until stiff peaks form. Fold whipped cream into egg/mascarpone mixture. Fold egg whites into egg/whipping cream mixture. Stir liqueur into coffee. Dip 1 lady fingers into coffee for 2 sec a side, place on bottom of 8X8 baking dish. Repeat with 8 more lady fingers until dish is covered. Spread 1/2 of the mixture on the lady fingers. Dust with cocoa powder. Repeat process with remaining lady fingers and mixture. Cover and chill for 6 hours. Dust final layer with cocoa powder just prior to serving.
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