INGREDIENTS:
4 ounces strong espresso (or substitute 2 teaspoons instant coffee in 1/2 cup water)
2 ounces Italian brandy
4 egg yolks
2 tablespoons sugar
2 egg whites
2 cups mascarpone cheese (may substitute ricotta or cream cheese)
30 small savoiaridi, or 15 broken in half (Ladyfingers)
3 ounces bittersweet chocolate, broken into 1/4 inch pieces
3 ounces milk chocolate, shaved or grated
6 large wine goblets
Mix coffee and brandy together and set aside.
Over a double boiler, beat egg yolks and sugar until mixture lightens in
color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5
minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone
into egg yolk mixture one quarter at a time. Fold mascarpone mixture
into egg whites and set aside. Lay savoiardi along edges of wine goblets
all the way to the bottom, lining the entire glass (while keeping 6
savoiardi for later use). Using a pastry brush, and paint the cookies
with the espresso/brandy mixture. Fill each goblet one third full with
mascarpone mixture and sprinkle with broken chocolate. Lay one
savoiardi across center and and paint with coffee mixture. Fill each
goblet with remaining mascarpone mixture, topping each with shaved
chocolate. Lay one savoiardi in each of the remaining 5 goblets and and
paint with espresso mixture.