Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Cold espresso coffee

  2. 6 Egg yolks

  3. 4 tablespoons 60ml Brandy

  4. 1 1/4 cups 247g / 8.7oz Sugar Topping- powdered unsweetend

  5. 1 1/4 cups 182g / 6.4oz Mascarpone cheese - softened Cocoa

  6. 12 oz 340g Whipped cream or non dairy

  7. 48 Ladyfingers - (2-7 oz pks)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 minutes Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2 the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange around your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares.


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