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Instructions |
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Lay out lady fingers on work surface. Brush one side with half the coffee, just coloring tops. Arrange these ladyfingers in a 13x 9 inch glass dish.
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Beat egg yolks and sugar in a large mixing bowl until light and fluffy (about 3 minutes) on high speed. Add mascarpone and cognac & blend.
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Beat egg whites in second bowl until soft peaks form. Beat cream in third bowl to soft peaks. Using rubber spatula, gently fold cream into egg whites, then fold into mascarpone mixture. Spread half the mixture over ladyfingers in dish.
Brush remaining ladyfingers with remaining coffee and arrange on mascarpone mixture. Spread with remaining mascarpone. Refrigerate uncovered for at least 2 hours.
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Just before serving, sprinkle with cocoa powder. Cut into squares & spoon into goblets. Garnish with chocolate.
TIP- 15 oz. whole milk ricotta, 3 oz. creem cheese & 1 tsp. fresh lemon juice processed in a food processor or blender until perfectly smooth can be substituted for the mascarpone.
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Originally Submitted
10/10/2010
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