This classic Italian dessert combines creamy mascarpone, espresso, brandy and a hint of cocoa.
Directions for: Ladyfingers and Mascarpone Cake
Ingredients
8 large egg yolks
cup sugar
1 lb(s) imported mascarpone cheese
4 large egg whites, beaten in a medium-size bowl until stiff peaks form
2 cup cold strong Italian espresso coffee
cup brandy
42 ladyfingers, preferably imported from Italy
cup unsweetened cocoa powder
Semisweet chocolate for garnish, optional
Directions
1. In a large bowl or in the bowl of an electric mixer, beat the egg yolks with the sugar until thick and pale yellow. Fold the mascarpone into the eggs until thoroughly incorporated and smooth. Fold the egg whites into the mascarpone mixture thoroughly.
2. In a medium-size bowl combine the espresso and brandy. Dip the ladyfingers quickly into this mixture, one at a time, and place a layer of them very close together in a 14 by 10 inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Sprinkle the cocoa powder evenly over the mascarpone through a small fine-mesh strainer. Dip more ladyfingers in the espresso brandy mixture and place over the mascarpone, making another layer. Top with the remaining mascarpone and sprinkle with the cocoa powder through a fine mesh strainer. Cover the dish with plastic wrap and refrigerate several hours.
3. Just before serving, shave some chocolate with a carrot peeler or a knife and sprinkle over the cake.
See more: Dessert, Eggs/Dairy, Chocolate, Cheese, Italian, Pastry, No-Cook, Vegetarian