Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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