Ingredients
- Three large eggs, separate
- Half cup white sugar
- 2 tablespoons of brandy
- 2 cups brewed espresso, cooled
- 2 (8 ounce) packages mascarpone cheese
- thirty ladyfingers (such such as Savoiardi(r))
- 3 tablespoons of unsweetened cocoa powder
Instructions
- Within a bowl large enough beat egg yolks, 1 cup sugar, 1/2 cup brandy and 1 tablespoon espresso with an electric mixer until it is smooth around two to three minutes.
- Add the mascarpone and beat it until mixed, 3 – 5 mins.
- In another bowl beat egg whites along with some sugar, until stiff peaks are formed. Fold eggs whites in the mixture of mascarpone.
- Pour the rest of the espresso into an unattractive dish. Dip the other side of each ladyfinger in the espresso and place them in two rows on a platter for serving.
- Distribute half of the Mascarpone mix over the ladyfingers, then dust with the other half of cocoa powder. Repeat the layers using the remaining ladyfingers as well as cocoa powder.
- Refrigerate for 2 to 3 hours for the flavors to blend and soften the ladyfingers.
Notes
This recipe includes raw eggs. It is advised to pregnant ladies, youngsters, older adults and those with immunocompromised, avoid eating eggs that are raw.
- Prep Time: 30 minutes
- Cook Time: Two (2) hours (for chilling)
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Sugar: 22g
- Sodium: 84mg
- Fat: 22g
- Saturated Fat: 11g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg