Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 2 tablespoons instant espresso coffee powder tablespoon amaretto

  3. 1 tablespoon hazelnut liqueur

  4. 2 8-ounce cartons mascarpone cheese

  5. 1/4 cup sugar

  6. 1 teaspoon vanilla

  7. 1 1/2 cups whipping cream

  8. 3 tablespoons sugar

  9. 1/2 cup water

  10. 3 tablespoons dried egg whites.

  11. 1/3 cup sugar

  12. 2 3-ounce packages ladyfingers, split

  13. 2 tablespoons unsweetened cocoa powder

Instructions Jump to Ingredients ↑

  1. Method :

  2. For syrup, in a small saucepan combine the 1/2 cup sugar, 1/2 cup water, and coffee powder. Cook over medium heat until boiling. Boil gently, uncovered, for 1 minute. Remove from heat; stir in amaretto and hazelnut liqueur. Cool.

  3. In a medium bowl stir together mascarpone cheese, the 1/4cup sugar, and the vanilla. In a chilled medium bowl combine whipping cream and the 3 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).

  4. Fold 1/2 cup of the whipped cream mixture into the mascarpone mixture to lighten; set both mixtures aside. In another medium bowl combine 1/2 cup water and dried egg whites; beat according to package directions until stiff peaks form (tips stand straight), adding the 1/3 cup granulated sugar, 1 tablespoon at a time, while beating.

  5. To assemble, arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan. Brush with half of the syrup mixture. Spread with half of the mascarpone mixture, half of the whipped cream, and half of the egg white mixture. Sprinkle with half of the cocoa powder.

  6. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup mixture. Spread with the remaining mascarpone mixture, whipped cream, and egg white mixture.

  7. Sprinkle with the remaining cocoa powder. Cover and chill 4 to 24 hours before serving.


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