Yield: 8 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|1 cup||Rum or liqueur (Amaretto, Frangelica)|
|1⅔ cup||Powdered sugar|
|½ pounds||Mascarpone cheese, softened|
|2||To 3 tbls unsweetened cocoa, sifted or coarsely grated bittersweet chocolate|
**Arrange ladyfingers on bottom of 8 by 13 rectangular dish. Pour rum over ladyfingers. Combine egg yolks and powdered sugar in a lg bowl and beat well until mixture turns pale yellow and ribbons form when raising beaters. Carefully stir in mascarpone until completely incorporated. Whip egg whites to form stiff peaks. Gradually, gently fold in egg whites. Pour mixture over ladyfingers and top with chocolate. Refrigerate 2 hours. Serve from dish.