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Recipe by: stella-maria
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See below ingredients and instructions of the recipe
6 Egg yolks 1 lb Mascarpone or ricotta cheese
1/2 c Granulated sugar 1 1/2 c Whipping Cream
2 tb Brandy or almond extract 24 Giant Italian Ladyfingers
1 1/3 c Extra strong coffee 4 oz Semisweet Chocolate chopped
In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2
cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler,
over gently simmering water, whisk for about 7 minutes, till thickened. Let
cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4
into egg mixture. Fold in remaining cream. Combine remaining strong coffee
and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7"
glass baking dish, brush with half of coffee mixture. Spread with half of
cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate
overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24
hours.
the amount of liquor in this recipe has been reduced.
This recipe uses COOKED egg yolk
Source: Canadian Living magazine posted by Anne MacLellan
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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