INGREDIENTS:
8 eggs, separated
1/3 cup sugar
1 pound Mascarpone
1 cup heavy cream
2 cups espresso coffee, cooled
2/3 cup brandy
30 lady fingers
2 ounces bittersweet chocolate, grated
Sifted Dutch process cocoa powder for garnish
Mix egg yolks and sugar well. Add Mascarpone, a little at a time,
to egg yolk mixture and mix until smooth. Set aside. In a separate
bowl, beat whipping cream until stiff peaks form. Set aside. In
another bowl, beat the egg whites until stiff peaks form. Set
aside. Fold the whipped cream into the egg yolk mixture, then
fold in the egg whites to mix. Spread about 1/3 of the cream mixture
in the bottom of a 4-6 quart glass baking dish or serving bowl.
Place espresso coffee in a large mixing bowl. Quickly dip a lady
finger into the espresso, then lay it in the baking dish, on top
of the cream mixture. Top with grated chocolate. Continue in this
manner, laying the lady fingers side by side to cover the bottom
of the dish. Place another 1/3 of the cream mixture on top of
the soaked ladyfingers. Cover this with another layer of espresso
soaked lady fingers. Top with the remaining cream mixture and
grated chocolate. Dust the final layer of cream mixture with grated
chocolate and cocoa powder. Chill 2 hours to set.
Yield: 12 servings.