prep 0:25      


6 servings



3 lg. eggs, separated
6 tbsp. water
8 oz. mascarpone cheese
1 lg. egg white
1/2 cup sugar
1/8 tsp. salt
14 ladyfingers
1 cup strong rich coffee, cooled
1 tbsp. Cognac
2 tbsp. unsweetened cocoa powder


Combine egg yolks and water in heavy saucepan. Cook over very low heat, whisking constantly, until mixture reaches 160┬░, about 15 minutes. Cool quickly in cold water bath or in freezer. Stir mascarpone into yolks.

Combine 4 egg whites, sugar and salt in top of double boiler. Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160┬░, about 20 minutes. Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.

To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray. (You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers. Arrange half of ladyfingers in single layer in glass or souffle dish, about 6-1/2-inches in diameter and 3 to 4-inches deep. Fill in any spaces with parts of ladyfingers. Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap. Refrigerate overnight or up to 2 days. Sprinkle cocoa through fine sieve over surface. Serve chilled.

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