Yield: 8 Servings
|¼ cup||Confectioner's sugar|
|8 ounces||Mascapone or cottage cheese; if stuck|
|1½ cup||Strong coffee sweetened with; 1/2 cup white sugar|
|40||Sponge finger cookies (about; 3 inch by 1 inch|
|4 ounces||Semi-sweet chocolate|
Separate the egg and the yolks. Set aside two white in another bowl.
Combine the yolks, the wine and the sugar and beat them together. Bring a pan of water to just below boiling, then turn down to simmer and beat the yolk mixture over the water until it begins to swell and thicken. (Use a double-broiler or saucepan, if you have one.) Set the yolk mixture aside.
Whisk the two remaining whites into stiff peaks and fold them into the yolk mixture, then set aside. Liquidize the cheese in a processor or blender and fold into it the yolk and white mixture. Check the sweetness at this stage and adjust it to taste. Dip each cookie in the coffee; let it soak well.
Arrange a floor of cookies on your dish then spread the cookies with a thin coating of the egg/cheese mixture. Repeat the process until you have used your last layer of egg/cheese. Run a knife around the edge of your little building to smooth down the sides. Grate the chocolate and sprinkle it over the sides and top. Chill until completely cold and set aside. Source: Italian Cooking for Everyone - Diane Vowles, Editor.
Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 14:18:20 -0500 From: LD Goss <ldgoss@...>