| | Directions | | Make custard by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the custard. Dip the ladyfingers into the remaining liquor and arrange in a single layer in the bottom of a 9" bowl. Cover them with half the mascarpone, then half the custard and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours before serving. |
|
|
| Ingredients | | - |  | 3 Egg Yolks |
| - | | 3 tablespoons superfine (caster) sugar |
| - | | 1 Marsala or brandy (1 1/3 cup 11 fluid ounce ) |
| - | | 1/4 cup very strong espresso coffee |
| - | | 8 ounces mascarpone cheese, room temperature |
| - | | 1/2 cup cream |
| - | | 1 egg white |
| - | | 4 ounces ladyfingers (sponge fingers) |
| |
| |
