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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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It is quite rich so you might consider smaller sized pieces. Ingredients:
6 eggs, separated |
1 1/4 cups granulated sugar |
1 1/2 cups mascarpone (can use substitute) |
24 ladyfingers, split lengthwise |
3/4 cup water, hot |
2 teaspoons instant coffee granules |
1/4 cup brandy (+ 2 tbsp) |
1 2/3 cups whipping cream, whipped |
4 ounces bittersweet chocolate, coarsely grated |
3 tablespoons cocoa powder |
to taste whipping cream, extra for garnish |
Directions:
1. Arrange half the lady fingers in the bottom of a 9 x 13 pan.
2. Mix hot water with coffee granules and 2 Tbsp brandy. Pour 1/2 this mixture gently over lady fingers. Set aside.
3. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
4. Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes.
5. Let cool a little. Stir constantly while cooking.
6. Carefully mix zabaglione with mascarpone cheese. It will appear to be quite liquid.
7. Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture.
8. Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
9. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer.
10. Pour remaining coffee mixture carefully over these lady fingers.
11. Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night.
12. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired.
13. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.
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