| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Deserts, Italian |
6 |
Servings |
INGREDIENTS
| 24 |
|
Ladyfingers,toasted |
| 2 |
c |
Espresso coffee,cooled |
| 6 |
|
Eggs, separated |
| 6 |
tb |
Sugar |
| 1 |
lb |
Mascarpone cheese |
| 2 |
tb |
Marsala wine |
| 2 |
tb |
Triple Sec |
| 2 |
tb |
Brandy |
| 2 |
tb |
Orange extract |
| 8 |
oz |
Bittersweet chocolate |
INSTRUCTIONS
Arange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soakes ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolk with the
sugar until the yolks turn pale in color. Add the mascarpone, the liquors,
and the extract, and stir gently.
In a seperate bowl, beat the egg whites with a wisk until they are stiff.
Gently fold the whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in the
serving bowl. Sprinkle with half the chopped cocolate. Repeat the
procedure with another layer of soaked ladyfingers,the maascarpone mixture,
and the chocolate. Cover with foil and refrigerate for at least an hour
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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