Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Ladyfingers, Toasted In A 2 tb Marsala Wine
- 375 Degree Oven 15 Min. 2 tb Triple Sec
2 c Espresso Coffee, Cooled 2 tb Brandy
6 Eggs, Separated 2 tb Orange Extract
6 tb Sugar 8 oz Bittersweet Chocolate,
1 lb Mascarpone - Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the
cooled espresso. Put half of the soaked ladyfingers in one layer in
a rectangular serving dish. While the ladyfingers are soaking, beat
the egg yolks with the sugar until the yolks turn pale in color. Add
the mascarpone, the liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they
are stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in
the serving dish. Sprinkle with half of the chopped chocolate.
Repeat the procedure with another layer of soaked ladyfingers, the
mascarpone mixture, and chocolate. Cover with tin foil and
refrigerate for at least 1 hour before serving.

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