Description:

Italian cream dessert

Source:

Angela Creighton

Serves/Makes:6 to 8 servings

Ingredients

• 2 packages of lady finger cookies
• 2-1/2 cups (600 ml) of strong coffee
• 1/2 cup (125 ml) coffee liqueur
• 9 eggs, separated
• 1-3/4 cups (425 ml) sugar, divided
• 1-1/2 tsp (7 ml). vanilla
• 1-1/2 pounds of Mascarpone cheese
• 1 cup (225 ml) of finely chopped semisweet chocolate
• 1/4 cup (60 ml) of sweet cocoa powder

Preparation

• Mix the cold coffee and the liqueur in a large bowl.
• In batches, dip the cookies in the coffee mixture.
• You want them to be moist on the outside but still crunchy inside.
• Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.
• Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.
• Beat the egg whites, adding the remaining sugar one tbsp at a time, until they form stiff peaks, about four minutes.
• Gently fold the egg whites into the Mascarpone mixture.
• Gently fold the chopped chocolate into the mixture.
• In a 9 x 17 inch glass baking dish, assemble the dessert.
• Layer the bottom of the pan with the soaked cookies.
• Top with a layer of the Mascarpone mixture.
• Repeat the procedure to make one more layer.
• Sift a sprinkling of cocoa powder on top.
• Refrigerate it for at least 5 hours or overnight.

Comments

Note: There may be enough of the mixture leftover to make a smaller Tiramisu.