Ingredients:
5 egg yolks
1/2 cup castor
sugar
1/3 cup Kahlua
or any other coffee liqueur
1 lb.
Mascarpone
cheese
5 egg whites
1/3 cup castor
sugar
2 cups very
strong coffee
3 Tbsp. sugar
24 to 30 lady
fingers or sponge cookies
2 Tbsp.
unsweetened cocoa
powder
Preparation:
In a large
bowl, mix egg
yolks and 1/2 cup of castor sugar. Whisk until eggs are foaming. Add
coffee
liqueur and Mascarpone
cheese and mix well. Set aside.
In another
bowl, whisk the
egg whites until they are almost stiff, add 1/3 cup of sugar and mix
until
they stand in stiff peaks. Fold into the egg yolk mixture until
blended.
Cover and refrigerate for at least 20 minutes.
Prepare
very strong coffee
(about 2 cups) and dissolve 3 Tbsp. of sugar in the coffee. Moisten the
lady fingers or sponge cookies in coffee and place them at the bottom
of
10-inch square Pyrex serving dish or round cake dish.
Spread half of
the cream
mixture on ladyfingers or sponge cookies and cover with another layer
of
moistened cookies. Spread the rest of the remaining cream mixture on
top.
Sprinkle
with unsweetened
cocoa powder and chill overnight in the refrigerator.
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