Submitted by: Leeanne


6 large egg yolks

1 cup of sugar

1 1/4 cup of mascarpone cheese (room temp)
1 3/4 cup heavy cream
2-7 oz pkg of lady fingers
1 cup cold espresso or strong coffee
1/2 cup coffee flavoured liqueur (optional)
1 ounce of cocoa for dusting
Combine egg yolks and sugar in a double boiler, over boiling water, reduce head to low and cook for 10 mins. Remove from heat and whip yolks until thick and lemon in color
Add mascarpone to whipped yolks, beat until combined
In a separate bowl, whip cream to stiff peaks
Gently fold the whipped cream in the mascarpone mixture and set aside
Mix the cold espresso ( with liqueur:if using), dip the lady fingers into the mixture just long enough to eat them, do not soak!
Arrange the lady fingers in the bottom of a 9 inch square baking dish
Spoon half of the mascarpone cream filling over the lady fingers
Repeat this process with another layer of lady fingers and cream
Refrigerate 4 hrs or overnight
Dust with the cocoa


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