| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Desserts, Mrs. g |
10 |
Servings |
INGREDIENTS
|
|
– G. Granaroli XBRG76A MM:MK VMXV03A |
| 6 |
|
Egg yolks |
| 1 1/4 |
c |
Sugar |
| 1 1/4 |
c |
Mascarpone cheese, softened |
| 12 |
oz |
Whipped cream or non dairy topping (Cool Whip) |
| 1 1/2 |
c |
Cold espresso coffee |
| 4 |
tb |
Brandy |
|
|
Topping- powdered unsweetend cocoa |
| 48 |
|
Ladyfingers (2-7 oz pks) |
INSTRUCTIONS
Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low
speed for 2 min. Fold in cream (or whipped topping) Combine coffee and
brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and
line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2
the mascarpone/cream mixture. Repeat with another layer and top with
remaining cream mixture. Sift chocolate on top. With remaining ladyfingers,
cut them in half and arrange arround your rectangle with cut side down. The
cream
around the edges of the layers acts as a "glue". Refrigerate for about 4
hours. To serve, cut into squares.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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