Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

A slightly different -grated
-version in that the egg 2 c Whipping cream
-yolks get cooked! 2 T Cocoa
4 ea Jumbo egg yolks 1 c Cold espresso or very
1/2 c Sugar -strong coffee
1/2 c Milk 1/4 c Light rum
16 ea Ounces ricotta or Mascarpone 22 ea Ladyfingers
2 ea Ounces semisweet chocolate Cocoa

Beat egg yolks and sugar in 2 quart saucepan on medium speed about 30
seconds or until well blended. Beat in milk. Heat to boiling over
medium heat, stirring constantly. Reduce heat to low; boil and stir 1
minute. Place plastic wrap or waxed paper directly onto milk mixture
in saucepan. Refrigerate about 2 hours or until cold. Mix milk
mixture, cheese and chocolate. Beat whipping cream and 2 Tbsp cocoa
in chilled medium bowl until stiff. Mix espresso and rum. Dip half
of the ladyfingers in espresso mixture (do not soak). Arrange in
single layer in ungreased rectangular baking dish, 11 x 7 x 1 1/2.
Spread half of the cheese mixture over the ladyfingers. Spread half
of the whipped cream mixture over cheese mixture. Repeat with
remaining ladyfingers, cheese mixture and whipped cream mixture.
Sprinkle with cocoa. Cover and refrigerate at least 3 hours. Source:
Betty Crocker's Italian Cooking

Submitted By MARGE CLARK On 11-25-94

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