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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.
- Expresso mixture:
- Combine espresso, additional Marsala, sugar and warm water.
- 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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