| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 1 1/4 |
c |
Sugar |
| 1 1/4 |
c |
Mascarpone cheese |
| 1 3/4 |
c |
Whipping cream |
| 3/4 |
c |
Water |
| 2 |
ts |
Instant coffee granules |
| 1 1/2 |
tb |
Brandy |
| 2 |
pk |
Ladyfingers (3-ounce) Garnishes: piped whipped cream, grated unsweetened chocolate |
|
|
Date: 08-03-93 |
INSTRUCTIONS
Combine eggs and sugar in top of double boiler; beat at medium speed of an
electric mixer until thick and lemon colored. Bring water to a boil; reduce
heat to low, and cook 8-10 minutes, stirring constantly. Remove from heat.
Add mascarpone, and beat until smooth.
Beat whipping cream in a medium bowl until soft peaks form; fold into chees
mixture.
Combine water*, coffee granules, and brandy; brush on cut side of lady f
fingers. Line sides and bottom of a triffle bowl or 3-quart souffle dish
with 36 lady fingers; pour in half of filling. Layer remaining ladyfingers
on top. Garnish if desired; cover and chill 8 hours. Yeild: 10-12 servings
From: Fred Towner
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”