| 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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