| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolk |
| 3 |
tb |
Sugar, confectioners |
| 1 1/3 |
c |
Brandy |
| 1/4 |
c |
Espresso |
| 8 |
oz |
Mascarpone cheese; room temp |
| 1/2 |
c |
Cream |
| 1 |
|
Egg white |
| 4 |
oz |
Ladyfingers |
|
|
— per Ted Taylor |
INSTRUCTIONS
Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken. Let cool.
Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the
egg white until stiff. Fold the egg white into the zabaglione. Dip the
lady fingers into the remaining liquor and arrange in a single layer in the
bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the
zabaglione and half the cream. Repeat the layers, finishing with the cream.
Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 13, 1998
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”