0.0 – 0 reviews • Italian
| Total: |
12 hr 40 min |
| Prep: |
40 min |
| Cook: |
12 hr |
| Total: |
12 hr 40 min |
| Prep: |
40 min |
| Cook: |
12 hr |
Ingredients
- 1 1/2 quarts 40 percent heavy cream
- 1 1/2 cups plus 1 tablespoon super fine sugar
- 9 eggs, separated*
- 1/2 pound mascarpone
- 1/2 teaspoon cream of tartar
- 16 ounces coffee, made from 6 teaspoons ground espresso
- 3 ounces Frangelica
- 3 ounces Amaretto
- 50 lady fingers
- 8 ounces cocoa powder
Instructions
- Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks. Place bowl in refrigerator and let chill. Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes. Place in refrigerator and let chill. Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks. Chill in refrigerator. In a large bowl combine espresso coffee, frangelica and amaretto. Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers. Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites. Sprinkle with cocoa powder through a sifter. Repeat layering, starting with soaked ladyfingers. Sprinkle the top with cocoa powder until dark brown. Place in refrigerator for 10 to 12 hours.
