Yield: 6 servings
|½ cup||Whipping cream|
|1 pounds||Mascarpone cheese|
|2 teaspoons||Lemon rind|
|1 cup||Espresso coffee, cold|
|2 ounces||Bittersweet chocolate,grated|
Use Italian lady fingers also called Savoiardi, for the best results. You can use any kind of spirits or liqueurs in the dessert (marsala, vin santo, rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own tastes. If you can't find mascarpone, use 8oz ricotta and double the amount of whipping cream. If you don't have an espresso maker, use strong black coffee.
1. In a heavy pot, on medium-low heat, whisk together sugar and eggs until frothy. Continue whisking until mixture begins to thicken.
Whisk in ¼ cup marsala and continue to cook until mixture coats the back of a spoon. Scrape
into bowl and reserve.
2. Whip cream until it holds its shape. With same beaters, whisk mascarpone and lemon rind together until mixture softens. Fold in egg/marsala mixture and whipping cream.
3. Combine espresso and remaining 2Tb marsala. Dip lady fingers into coffee mixture two at a time and soak evenly. Place a layer of lady fingers on bottom of 11x7 inch dish. Spread with half of the mascarpone creame. Sprinkle
with grated chocolate. Add another layer of soaked lady fingers. Top with mascarpone cream and remaining chocolate.