Ingredients
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2 1/2 cups (500 grams) mascarpone cheese
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5 egg, separate yolks and whites
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10 heaping tablespoons sugar
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2- 5 ounce packages (400 grams) Savoiardi (lady fingers/sponge fingers)
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2 cups (1/2 litre) dark coffee
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1 tablespoon brandy or Amaretto
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garnish
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cocoa powder or dark grated chocolate for sprinkling
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fresh mint
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round wafer cookie for garnish
Directions
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1
Done
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In the bowl of an electric mixer, beat together the sugar and egg yolks until pale yellow in color. |
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2
Done
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Add the mascarpone cheese and mix well. |
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3
Done
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In another clean medium bowl, add the egg whites and beat with a whisk (electric or hand mixer recommended, unless you want an arm workout) until soft peaks are formed. |
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4
Done
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Gently fold the egg whites into the egg yolks, blending together in soft circular motion. |
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5
Done
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In another shallow bowl, place the coffee and brandy mixture. |
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6
Done
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Using a ceramic or glass dish (9" x 13"), delicately put each sponge finger into the coffee mixture, soaking the liquid no more than half way up the biscuit, place into dish. You do not want to soak the lady fingers completely in the coffee or the final result will produce too much liquid. |
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7
Done
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When one layer of sponge fingers is complete, cover the layer with egg cream. |
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8
Done
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Continue to layer until the dish is filled. The final layer is cream. |
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9
Done
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Refrigerate for at least 2 hours or overnight. |
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10
Done
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When ready to serve, grate fresh dark chocolate or sift cocoa powder over the top. |
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11
Done
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Serve in individual bowls or small dessert plates - you can sprinkle again with chocolate, add a round wafer cookie and a piece of mint for garnish. |
