Best I have ever had. This recipe appeared in a 1987 McCall's Cooking School magazine. Serves 6

3 large Eggs, separated 3 large
1/2 cups Sugar 125 mL
1/2 lb Mascarpone cheese 250 g
2 tbsp Rum 25 mL
3 oz semisweet or bittersweet chocolate 90 g
3 oz Ladyfingers 90 g
1/3 cup Espresso coffee (triple strength) 75 mL
1/2 cup Whipping cream 125 mL
1/4 tsp Vanilla 1 mL

  • 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.

  • Select a category & press Go
    [Home] [Recipes] [Graphics] [PSP Gallery] [Tips and Tricks] [Links] [Venice]
    [About Me] [Christmas Treats]