| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Desserts, Italian | 6 | Servings |
INGREDIENTS
| 24 | Ladyfingers, Toasted In A | |
| 375 Degree Oven 15 Min. | ||
| 2 | c | Espresso Coffee, Cooled |
| 6 | Eggs, Separated | |
| 6 | T | Sugar |
| 1 | lb | Mascarpone |
| 2 | T | Marsala Wine |
| 2 | T | Triple Sec |
| 2 | T | Brandy |
| 2 | T | Orange Extract |
| 8 | oz | Bittersweet Chocolate |
| Finely Chopped |
INSTRUCTIONS
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 358
Total Fat: 40g
Cholesterol: 290mg
Sodium: 137.7mg
Potassium: 243.1mg
Carbohydrates: 20.3g
Fiber: 0g
Sugar: 12.8g
Protein: 10.4g