INGREDIENTS

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.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”