Yield: 8 servings
|\N \N||A slightly different version in that the egg yolks get cooked!|
|4 eaches||Jumbo egg yolks|
|16 eaches||Ounces ricotta or Mascarpone|
|2 eaches||Ounces semisweet chocolate grated|
|2 cups||Whipping cream|
|1 cup||Cold espresso or very strong coffee|
|¼ cup||Light rum|
Beat egg yolks and sugar in 2 quart saucepan on medium speed about 30 seconds or until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; boil and stir 1 minute. Place plastic wrap or waxed paper directly onto milk mixture in saucepan. Refrigerate about 2 hours or until cold. Mix milk mixture, cheese and chocolate. Beat whipping cream and 2 Tbsp cocoa in chilled medium bowl until stiff. Mix espresso and rum. Dip half of the ladyfingers in espresso mixture (do not soak). Arrange in single layer in ungreased rectangular baking dish, 11 x 7 x 1½.
Spread half of the cheese mixture over the ladyfingers. Spread half of the whipped cream mixture over cheese mixture. Repeat with remaining ladyfingers, cheese mixture and whipped cream mixture.
Sprinkle with cocoa. Cover and refrigerate at least 3 hours. Source: Betty Crocker's Italian Cooking Submitted By MARGE CLARK On 11-25-94