Thursday, August 25, 2016



  • Servings: 6
  • 6 egg yolks
  • 1 cup white sugar, divided
  • 1 pound mascarpone cheese
  • 6 egg whites, stiffly beaten
  • 1/4 cup heavy cream
  • 3 tablespoons kirschwasser
  • 1 1/4 cups strong brewed coffee, cold
  • 25 ladyfingers
  • 1 tablespoon unsweetened cocoa powder


    Preparation Time: 30 mins Ready Time: 3 hrs 30 mins

  • in a medium bowl beat together the egg yolks and 1/3 cup of sugar. using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. set aside.
  • dissolve remaining 2/3 cup sugar in coffee. quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
  • cover and refrigerate for several hours. sprinkle with cocoa just before serving.

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