| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Deserts, Italian |
16 |
Servings |
INGREDIENTS
| 8 |
lg |
Egg yolks |
| 1/2 |
c |
Sugar |
| 1 1/2 |
lb |
Nascarpone cheese |
| 4 |
lg |
Egg whites |
| 2 |
c |
Cold strong espresso |
| 1/4 |
c |
Good brandy |
| 42 |
|
Ladyfingers |
| 1/2 |
c |
Unsweetened cocoa powder |
|
|
Semisweet chocolate |
INSTRUCTIONS
In a large bowl beat egg yolks and sugar until thick and yellow. Fold
mascarpone into yolk mixture until smooth. Beat egg whites until stiff, and
fold into mixture.
: In a separate bowl combine espresso and brandy. Dip ladyfingers
quickly into brandy and coffee and lay them very close together in a 14 x
10 inch dish Spread half of the mascarpone egg mixturre over the
ladyfingers. Sprinkle cocoa powder through a fine strainer over the
mascarpone mix. Dip more ladyfingers and start another layer. Top with the
other half of the mascarpone mix and sprinkle again with cocoa powder.
Decorate with chocolate shavings. Cover dish with plastic wrap and
refrigerate for several hours. Serve chilled
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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