INGREDIENTS

INSTRUCTIONS

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso.  Put half of the soaked ladyfingers in one layer in a rectangular
serving dish.  While the ladyfingers are soaking, beat the egg yolks with
the sugar until the yolks turn pale in color. Add the marscapone, the
liquors, and the extract, and stir gently. In a separate bowl, beat the egg
whites with a wire whisk until they are stiff. Gently fold the whites into
the marscapone mixture. Use half of this mixture to make a layer on top of
the ladyfingers in the serving dish. Sprinkle with half of the chopped
chocolate. Repeat the procedure with another layer of soaked ladyfingers,
the marscapone mixture, and chocolate. Cover with tin foil and refrigerate
for at least 1 hour before serving.
Posted to MM-Recipes Digest  by q591b4@ilos.net on Nov 13, 1998

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