| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dessert, Italian, Pudding |
1 |
Servings |
INGREDIENTS
| 3 |
|
EGG YOLKS |
| 1 |
|
EGG WHITES; (1 to 2) |
| 3 |
tb |
SUGAR; superfine (castor) |
| 1/3 |
c |
VIN SANTO; or MARSALA, or BRANDY, 1 |
| 1/4 |
c |
ESPRESSO COFFEE; strong, |
| 8 |
oz |
MASCARPONE CHEESE |
| 1/2 |
c |
CREAM |
| 4 |
oz |
SAVOIARDI (LADY FINGERS) |
INSTRUCTIONS
This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone.
According to Kenneth, it's "best with home-made Mascarpone, for those who
have the patience." He has also substituted Sherry and Frange Lico for the
liquor in di Medici's recipe. Di Medici uses a double boiler. No
information provided on number of servings this makes. Directions 1. Make a
zabaglione by beating the egg yolks and sugar in the top of a double boiler
until ivory colored. 2. Add 1/3 cup liquor and whisk over gently simmering
water until the mixture begins to thicken. Let it cool. 3. Stir the coffee
into the Mascarpone, and add the sugar. 4. Whip the cream to soft peaks. 5.
Beat the egg white(s) until stiff. Fold the egg white(s) into the
zabaglione. 6. Dip the lady fingers into the remaining liquor and line the
bottom of a 9-inch bowl or individual containers (wine glasses work well).
7. Cover them with half the Mascarpone, then half the zabaglione, then half
the whipped cream. 8. Repeat the layers, finishing with the cream. 9.
Refrigerate for several hours before serving.
Recipe by: WALT
Posted to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Nov 19, 1997
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