Best I have ever had. This recipe appeared in a 1987
McCall's Cooking School magazine. Serves 6
semisweet or bittersweet chocolate
Espresso coffee (triple strength)
In large bowl, whisk together eggs yolks and sugar, beat until lightened, about 2 minutes. Stir in mascarpone cheese. Blend in rum.
In large bowl beat egg whites until stiff but not dry. With rubber spatula gently fold in cheese mixture., a third
at a time. Cover bowl and refrigerate.
On coarse side of grater grate chocolate onto waxed paper.
Split ladyfingers in half, place on cookie sheet and brush all sides with coffee. (Coffee made with dark roasted coffee
beans is preferred or make instant espresso according to label, increasing amount used). Arrange half
of the ladyfingers in the bottom of a 1-1/2 quart [1 1/2 liter] dish.
Spread half the cheese mixture over the ladyfingers, sprinkle with half the shredded chocolate. Repeat
making another layer of ladyfingers, cheese and chocolate. Cover; chill at least one hour or overnight.
When ready to serve beat cream and vanilla until thick. Spoon into pastry bag; pipe around edge of dish.