| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Deserts, Italian |
8 |
Servings |
INGREDIENTS
| 250 |
g |
Sponge fingers |
| 150 |
ml |
Black coffee |
| 3 |
tb |
Cognac |
| 250 |
g |
Mascarpone or cream cheese |
| 4 |
tb |
Thick yoghurt |
| 125 |
g |
Ricotta |
| 100 |
g |
Icing sugar |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Egg whites |
| 1 |
ts |
Grated milk choclate |
| 1 |
ts |
Finely ground coffee |
INSTRUCTIONS
ip half the sponge fingers in the mixed coffee and cognac, and put in the
bottom of a glass bowl. Blend mascarpone, yoghurt, ricotta, sugar and
vanilla extract until smooth. Whip the egg whites until stiff and fold into
mixture. Spoon half of the mixture in the bowl. Cover with the remaining
sponge fingers, dipped in the coffee and cognac mixture and spoon on the
rest of the cream. Sprinkle the surface with chocolate and ground coffee,
cover and refrigerate for several hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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