Yield: 12 Servings
|1 pounds||Mascarpone cheese|
|½ cup||Brandy or tia maria|
|½ cup||Cold espresso coffee|
|4 \N||Fresh eggs; separated|
|1 cup||White sugar|
|1 pack||Ladyfingers (I prefer to use 1 1/2 or 2 packages)|
|3 \N||Squares semi-sweet chocolate; grated|
|\N 1||quart of fresh strawberries|
|\N 2||tablespoons white sugar|
From: belville@... (Sharon Belville) Date: Thu, 5 Jan 1995 22:45:47 GMT You will need a 9 x 13 pan.
1. Beat egg yolks with the brandy until well mixed. Add the mascarpone and continue to beat until smooth.
2. Whip the egg whites until frothy and gradually add the white sugar.
Continue to beat until they are quite stiff.
3. Dip the ladyfingers, one by one and quickly or they will get soggy, in the coffee and put a single layer in the bottom of the pan.
4. Pour half the cheese mixture over the ladyfingers and sprinkle half of the grated chocolate.
5. Repeat 3 and 4, using the rest of the ladyfingers, cheese and chocolate.
6. Chill for 4 - 6 hours and enjoy!!! VARIATION: When strawberries are in season, this is a wonderful variation: ¼ cup brandy Wash, hull and thickly slice the berries. Pour the sugar and brandy over them and let them sit while you are mixing the cheese and grating the chocolate. To assemble, put a layer of ladyfingers as above and then a layer of strawberries, a layer of cheese and chocolate. Repeat this once. You might want to use a larger pan if you are using berries. I know from experience that 9 x 13 is not quite large enough. Other berries, i.e. raspberries, or cherries would also be good although I haven't tried them. This makes a large dessert and is great for potlucks or dinner parties.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .