| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Chicago |
Dessert |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Sugar |
| 2 |
|
Egg yolks |
| 2 |
oz |
Cream cheese |
| 5 3/8 |
oz |
Mascarpone cheese |
| 3 |
ts |
Marsala wine |
| 7 |
oz |
Heavy whipping cream; whipped |
| 2 |
c |
Espresso or strong coffee |
| 1 |
oz |
Additional Marsala |
| 2 |
tb |
Additional sugar |
| 1/2 |
c |
Warm water |
| 24 |
|
French-style ladyfinger cookies |
| 3 |
tb |
Powdered sweetened cocoa mix |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:37 EST
From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)
Recipe By: Vince Tyler of Carlucci in Rosemont (Chicago), IL
STEP ONE: Prepare Cream Mixture-- In an electric mixer, prepare cream
mixture by whipping sugar and egg yolks on high speed until pale yellow and
thick. With mixer on medium speed, add cream cheese and whip until smooth.
Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream.
Refrigerate.
STEP TWO: Prepare Espresso Mixture-- To prepare espresso mixture, combine
espresso, additional Marsala, sugar, and warm water.
STEP THREE: To assemble, dip ladyfingers in espresso mixture. Place one
layer of dipped ladyfingers on bottom of serving platter. Top with one
layer of cream mixture. Add another layer of dipped ladyfingers, topped
with a second layer of cream mixture. Sift cocoa over top.
Suggested Wine: Moscato d'Asti
MC-RECIPE@MASTERCOOK.COM
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