6 egg yolks
1 1/4 cup sugar
1 1/4 cup mascarpone cheese, softened
12 oz whipped cream or non dairy topping, (cool whip)
1 1/2 cup cold espresso coffee
4 tbsp brandy
1 topping- powdered unsweetend cocoa
48 ladyfingers (2-7 oz pks)
Cream yolks and sugar until smooth. Add mascarpone cheese and mix on
low speed for 2 min. 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 arround
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.
Serves: 10
Recipe Categories: Beverages; Coffee
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