| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dessert |
1 |
Servings |
INGREDIENTS
| 24 |
|
Biscotti pavesini or savoiardi* |
| 1 1/2 |
c |
Espresso, cooled |
| 6 |
|
Eggs, separated |
| 3 |
tb |
Sugar |
| 1 |
lb |
Mascarpone cheese |
| 2 |
tb |
Rum or brandy |
| 8 |
oz |
Bittersweet chocolate, grated |
INSTRUCTIONS
Dip 12 ladyfingers quickly in espresso. Arrange in a row in a shallow
platter. Beat egg yolks with sugar until pale. Add mascarpone and rum or
brandy and mix well. Beat egg whites until stiff but not dry; fold into
mascarpone mixture. Spread half of mascarpone mixture over ladyfingers.
Sprinkle with half of chocolate. Dip remaining ladyfingers in remaining
espresso. Spread with remainder of mascarpone mixture. Sprinkle with
remaining chocolate. Cover lightly with foil. Refrigerate.
*Italian ladyfingers
Posted to MC-Recipe Digest V1 #499 by nancee <nancee@neo.lrun.com> on 4 Ma,
r 97.
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