INGREDIENTS

INSTRUCTIONS

In a small bowl, whisk the cocoa powder, corn syrup and hot water
together until smooth. Mix in the Marsala and 2 tsp of the Grand
Marnier.
Break the ladyfingers in half and place them on a plate. Drizzle them
with the coffee and the remaining 2 tsp Grand Marnier.
In a mixing bowl, combine the egg mixture and confectioners' sugar.
Whisk until light and foamy. Whisk in the cocoa mixture, then fold in
the mascarpone. (You should have about 1 cup of filling.)
Place half a ladyfinger on the bottom of each of four wide-mouthed
Champagne glasses. Layer about 8 teaspoons of the filling over the
ladyfinger half, then 2 more ladyfinger halves, and finally about 8
more teaspoons of filling. Cover the boats with plastic wrap and
chill for 2-3 hours before serving.
Makes 4 servings. Per serving: 143 Cal, 1.9 g fat (12.5% cff)
Recipe by: Bluestein and Morrissey in 99% Fat-free Italian Cooking
Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Apr 16,
1999, converted by MM_Buster v2.0l.

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