This creamy and elegant dessert is always a delight for me and our guests. The smooth Mascarpone cream combined with the coffee dipped ladyfingers turns into an heavenly, iressistible dessert. Give it a try. It’s easy, quick and most of all delicious.
Source: Home Cooking Adventure
Ingredient:
Makes about 4-6 servings
4 eggs
1/2 cup sugar
8 oz (250 g) Mascarpone cheese
1 teaspoon vanilla extract
To soak
3 oz (80 g) savoiardi biscuits, about 8 cookies
5 teaspoons instant
5 tbsp hot water
2 tablespoons brandy or amaretto liqueur
Present
1 tablespoon cocoa powder, for dusting
Direction
1. Mix coffee with water and brandy, set aside to cool. Cut the cookies into smaller pieces.
2. Separate the egg yolk from the white. Mix egg yolks with sugar until thick, creamy and light yellow in color. Add Mascarpone cheese and vanilla extract and mix well.
3. Beat the egg whites until frothy with a mixer, and gently fold them into the Mascarpone mixture.
4. Use plastic wrap to line a 1.5 liter tin can. Toss the broken cookies into the coffee mix. (Be careful not to soak the cake too much or the cake will be too hard on the freezer, just soak the edge of the cake.) Pour 1/3 of the mixture into the box and add half of the cookies. Pour another 1/3 of the cream mixture on top of the cookies, add the remaining cookies and finish with the last 1/3 of the cream. Close the lid and put it in the freezer.
5. When ready to serve, invert onto plate, remove cling film, sift cocoa powder over top and cut into slices.
