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Vince Tyler of Carlucci in Rosemont (Chicago) , IL


  • 3 tbsp (45 ml) Sugar
  • 2 Egg yolks
  • 2 ounces Cream cheese
  • 5-3/8 ounces Mascarone cheese
  • 3 tsp (15 ml) Marsala wine
  • 7 oz (196 grm). Heavy whipping cream, whipped
  • 2 cups (475 ml) Espresso or strong coffee
  • 1 oz (28 grm). Additional Marsala
  • 2 tbsp (30 ml) Additional sugar
  • 1/2 cup (125 ml) Warm water
  • 24 French-style ladyfinger cookies
  • 3 tbsp (45 ml) Powdered sweetened cocoa mix
  • Cream mixture:
  • In an electric mixture, prepare cream mixture by whipping sugar and egg yolks on high speed until pale yellow and thick.
  • With mixer on medium speed, add cream cheese and whip until smooth.
  • Add mascarpone and Marsala.
  • Mix until incorporated.
  • Fold in whipped cream.
  • Refrigerate.
  • Expresso mixture:
  • Combine espresso, additional Marsala, sugar and warm water.
  • Assemble:
  • Dip ladyfingers in espresso mixture.
  • Place one layer of dipped ladyfingers on bottom of serving platter.
  • Top with one layer of cream mixture.
  • Add another layer of dipped ladyfingers.
  • Top with a second layer of cream mixture.
  • Sift sweetened cocoa over top.

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