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Italian cream dessert

Angela Creighton

Serves/Makes:6 to 8 servings

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

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