| 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 |
tb |
Sugar |
| 1 |
lb |
Mascarpone |
| 2 |
tb |
Marsala Wine |
| 2 |
tb |
Triple Sec |
| 2 |
tb |
Brandy |
| 2 |
tb |
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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