- 6 egg yolks
- ¾ cup vanilla sugar
- 16 ounces mascarpone cheese
- 16 ounces whipping cream
- ¼ cup amaretto liqueur
- 1 teaspoon vanilla extract
- 3 cups coffee, strong
- 5 egg whites
- 24 lady fingers
- unsweetened cocoa
ingredients
directions
1. Combine strong coffee with 2 tablespoon of amaretto liqueur and sweeten with several tablespoons of sugar. Set aside. |
2. In a mixing bowl set over a pan of simmering water, beat the egg yolds and sugar until the mixture is pale yellow and thick ribbons fall from the whisk. |
3. Transfer the mixture to the bowl of an electric mixer. |
4. Add the mascarpone cheese and beat until smooth and creamy. |
5. In a chilled bowl, beat the cream to stiff peaks. |
6. Add 2 tablespoons of amaretto, vanilla, and 1 tablespoons of coffee and beat until smooth. |
7. Gently fold the cream into the cheese mixture. |
8. In a clean mixing bowl, beat the egg whites to soft peaks. |
9. Gently fold the egg whites into the cheese mixture. |
10. One at a time, dip the unsugared side of the ladyfingers in the remaining coffee and use them to line the bottom of a 6-quart baking or serving dish (E-Z Foil brand with the clear plastic lids work great). |
11. Spread all of the cheese mixture over the top and smooth out with a spatula. |
12. Dust the top of the dish with a coating of cocoa powder, creating a dark topping. |
13. Refrigerate at least 4 hours before serving. |
Categories
Desserts
