Recipes from Italy :: Italian Desserts
3 eggs, separated
1/2 c. plus 1/8 tsp. sugar
1 Tbsp. plus 1 c. espresso
2 Tbsp. cognac
1 c. mascarpone cheese
2 Tbsp. Dutch process cocoa
About 24 ladyfingers
In a bowl, combine egg yolks, the 1/2 c. sugar, 1 Tbsp. espresso and the cognac. Beat the mixture until foamy, 2 to 3 mins. Add the mascarpone cheese and beat for 3 to 5 mins., or until smooth.
In a large bowl, combine the egg whites and the 1/8 tsp. sugar. Beat until the egg whites are stiff. Gently fold the cheese mixture into the whites and set aside.
Pour the 1 c. espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso.
Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl. Spread about 1/3 of the mascarpone mixture over the ladyfingers. Continue layering, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate overnight.
Yields 8 servings.
