| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 5 |
|
Eggs |
| 2 |
lb |
Mascarpone cheese |
|
|
Espresso coffe |
| 2 |
pk |
(standard-size) savoiradi cookies (aka ladyfingers) |
|
|
Strega liquor (although most any will liquor is ok) |
|
|
Bakers unsweetened choclate. (up to) |
| 6 |
tb |
Sugar if cookies heavily sugar coated; else |
| 8 |
tb |
Sugar |
INSTRUCTIONS
From: sabini@acsu.buffalo.edu (george j sabini)
Date: Sat, 14 Aug 1993 07:41:40 GMT
Make sure the bowls are clean. Rinse, and then let dry. Separate the egg
white & yolks. Beat the egg whites. You should beat *15* minutes by hand
or ~3.5 - 5 by machine. You should have about 20 - 30 times your original
volume. Put sugar in egg yolks. Beat them. You've beat enough when the
color becomes light lemon instead of orange. Put the mascarpone in the egg
whites stir until well mixed. Put yolks in too. Beat again. It must
become very homogenous in texture and thick enough that it will barely drip
off the beater. Lay a thin layer into the casserole dish. Mix the espresso
coffee & liquor (3-1) ratio. Take cookies & dip them into the coffe/liquor.
(just long enough that they absorb all the way thru, but don't get mushy.
Place them one by one, on top of the thin layer of mix in the casserole
dish. When completed with one layer, cover with more mix. Do another layer
(two to three layers of cookies is just right). Grate the bakers choclate
(almost to a powder). Cover evenly (& pretty heavily) Refrigerate one night
, then eat!!!!!!!!
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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