Mark Incitti

Prep/Cooking Time:
20 minutes prep - 2-4 hrs refrigeration time

500 g mascarpone cream
1 package Italian ladyfinger cookies
6 eggs
3 tablespoons sugar
1/8 teaspoon cream of tartar
2 cups espresso coffee + shot of kaluha
250 g whipping cream
1 tablespoon cocoa

Separate egg yolks, reserve whites
Beat egg yolks with sugar until smooth (about 2 minutes)
Beat in mascarpone cream - don't over beat.

In separate clean bowl - beat egg whites with cream of tartar to stiff peaks

Gently fold egg whites into mascarpone mixture

In a wide bottomed bowl briefly(~2 seconds) dip 1/2 the ladyfingers one by one
in the coffee and line the bottom of serving dish.

Spread 1/2 of the mascarpone mixture over cookies. Sprinkle with cocoa.

Dip and arrange the remaining cookies on the mascarpone layer.
Spread the remaining cream mixture on top of the cookies.

Top with whipped cream(optional) and sprinkle with cocoa.

Refrigerate for at least 1 hour before serving.


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