| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 24 | Firm ladyfingers | |
| 2 | c | Espresso; cooled |
| 6 | Eggs; separated | |
| 2 | tb | Sugar |
| 1 | lb | Mascarpone cheese |
| 4 | tb | Brandy; rum, or bourbon (I use rum) |
| 2 | tb | Triple sec (orange liquor) |
| Cocoa powder |
INSTRUCTIONS
From: ankkk@orion.alaska.edu Date: Sat, 25 Jun 1994 16:11:09 GMT Heat oven to 350 degrees. Arrange the lady fingers on a baking sheet and toast them in the oven for 15 minutes. Put the espresso in a wide bowl and soak each ladyfinger briefly. Arrange half of the ladyfingers in a rectangular serving dish. In another bowl, beat the egg yolks with the sugar until it turns pale yellow. Add the mascarpone, rum, and triple sec; stir to combine. In a separate bowl, beat the egg whites until stiff. Fold whites into the mascarpone mixture. Layer half of the mixture atop the ladyfingers in a serving dish. Add another layer of ladyfingers, followed by the remaining mascarpone mixture. Dust liberally with cocoa. Cover and refrigerate at least one hour before serving. 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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