Chilling Time: 5 Hours
- Espresso Mixture
- 2 cup(s) Espresso heated
- 1/4 cup(s) Brandy
- 1/4 cup(s) Sugar
- 38 ladyfingers or savoiardi
- Custard Mixture
- 6 large egg yolks
- 1/3 cup(s) brandy
- 1 cup(s) sugar
- 2 tablespoon(s) flour
- Whipping cream
- 2 cup(s) heavy cream
- 1/4 cup(s) powdered sugar
- 1 tablespoon(s) vanilla extract
- 1 pound(s) Mascarpone Cheese
- 2 tablespoon(s) cocoa powder optional
- 2 tablespoon(s) chocolate shavings optional
- 1. begin by preparing 3 cups espresso, or very strong coffee, with 1/4 cup brandy, and 1/4 cup sugar.
- 2. Arrange the first layer of ladyfingers by quickly & very briefly dipping 19 of the lady fingers in hot espresso mixture (one at a time), and arrange in 13 x 9 x 3 inch pan. In another container, or perhaps the lid, arrange the remaining 19 ladyfingers by quickly & briefly dipping them in the hot espresso mixture. Set aside while you assemble the other ingredients.
- 3. Prepare the custard mixture: In double boiler place egg yolks gradually adding sugar, flour & brandy. Stirring constantly, cook for 5 minutes over medium heat & set aside--allowing it to cool very well before mixing with other ingredients. Set aside.
- 4. Prepare whipping cream mixture: Whip the heavy cream using chilled beaters and bowl, adding vanilla and powdered sugar until soft peaks have formed. Set aside.
- 5. Prepare mascarpone mixture: In a large mixing bowl slight beat (by hand) mascarpone cheese.
- 6. Blend the cheese/custard/cream mixture: In the large mixing bowl with the mascarpone cheese, fold in the cooled custard mixture until blended. Next, fold in whipping cream mixture until well blended. While folding in, do not overdo it, or your mixture may become runny. Briefly set aside.
- 7. Assemble the dessert: Add half of the custard/cheese/cream mixture over the 19 ladyfingers. Place the remaining 19 ladyfingers on top of that. Add the remaining cheese/custard/cream mixture. Sprinkle cocoa or chocolate shavings as desired.
- 8. Refrigerate for at least 4 to 6 hours Can be prepared from 12 to 24 hours before serving as long as it remains refrigerated.
This recipe is a personal recipe added by Epagoza and has not been tested or endorsed by MyRecipes.
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