Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Egg yolks
1/2 c Granulated sugar
2 tb Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

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.

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