| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dessert, Italian, Pudding |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 6 |
|
Eggs; separated |
| 1 |
lb |
Mascarpone cheese |
| 2 |
|
7 oz pckgs dried ladyfingers (about 24) |
| 2 |
c |
Brewed espresso; *see note |
|
|
Unsweetened ground cocoa to dust |
| 1 |
sm |
Semisweet chocolate; to shave |
INSTRUCTIONS
Recipe by: haque@underground.irhe.upenn.edu (Amina Haque) * lightly
flavored with about 4 TB amaretto, marsala, or any favorite lique 1. In a
bowl, whisk together the sugar and egg yolks. Gradually add the mascarpone
and continue stirring until the mixture becomes creamy. In another bowl,
whip the egg whites to a meringue consistency (stiff peaks). Carefully fold
the meringue into the mascarpone mixture. 2. Quickly and lightly dip enough
ladyfingers or biscuits into the brewed espresso to line the bottom of an
8-by-8-inch pan or glass serving dish. Cover the ladyfingers or biscuits
with one half of the mascarpone mixture, followed by a thorough dusting of
cocoa and shaving of chocolate. Repeat the layering process. (If you prefer
a less moist dessert, you can divide the layers into thirds, or dip your
ladyfingers even faster....) 3. Once assembled, shake the pan lightly to
settle the ingredients. Chill at least two hours (overnight is preferable)
before serving. Cut into portions and serve. From: Suzy
<suzy@gannett.infi.net> Date: Tue, 11 Feb 1997 00:00:01 -0500 (EST)
Posted to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Nov 19, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”