Ingredients Jump to Instructions ↓

  1. 8 egg yolks

  2. 1/2 cup granulated sugar

  3. 1 1/2 pound imported mascarpone cheese

  4. 4 egg whites with pinch of cream of tarter in a medium bowl until stiff with

  5. 2 tablespoons sugar

  6. 2 cups strong Italian espresso coffee cooled to room temperature

  7. 1/4 cup brandy

  8. 40 ladyfinger s preferably imported from Italy

  9. 1/4 cup unsweetened cocoa powder

  10. grated peel of 1 lemon

Instructions Jump to Ingredients ↑

  1. In a large bowl beat the eggs with the suger until thick and pale yellow. Add the mascarpone into the eggs and add remaining sugar and lemon peel until fluffy and smooth.

  2. Fold in the egg whites into the mascarpone misture In a medium bowl combine the espresso and the brandy. Dip the ladyfingers quickly into this mixture one at a time and place them very close together in a 9X13 rectangular dish. Spread half of the mascarpone mixture over the ladyfingers evenly. Pult the cocoa powder in a small thinly meshed strainer and sprinkle evenly over the mascarpone.

  3. Dip more ladyfingers in the espresso brandy and place over the mascarpone making another layer. Top with mascarpone and sprinkle with cocoa powder. cover the dish with plastic wrap and refrigerate several hours or overnight.

  4. Just before serving, shave off some semi sweet chocolate with a carrot peeler over the cake


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