| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Italian | Dessert | 4 | Servings |
INGREDIENTS
| 4 | Eggs; separated | |
| 3 | tb | Sugar |
| 500 | g | Fresh mascarpone |
| 2 | tb | Heavy cream |
| 3 | tb | Strong black espresso coffee; cooled |
| 1 | tb | Cognac/brandy |
| 2 | tb | Black sambuca (opal nera) |
| Cocoa powder for dusting (Italian or Dutch) | ||
| Chocolate covered coffee beans for decoration |
INSTRUCTIONS
From: viv@higgs.ph.unimelb.edu.au (Vivian Buzzi) Date: Fri, 4 Feb 94 17:39:17 +1100 Here is a very Italian dessert for those who love Italian caffe`: Beat egg yolks with sugar then blend with the mascarpone and cream at high speed until well blended and smooth. Add coffee, brandy and Sambuca. Whisk egg whites until stiff peaks. Gently fold them into the mixture. Serve in small coffee cups, dusted with cocoa powder and garnished with the chocolate coffee beans. NB: use unsweetened cocoa and if you can't get Opal Nera, substitute ordinary sambuca. 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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