6 large egg yolks
3/4 c. sugar
2/3 c. milk
1 lb. mascarpone cheese
11/4 c. heavy cream
1/2 tsp. vanilla
2 packages of lady fingers (homemade are the best–recipe follows)
1/4 c. cold prepared espresso
2 tbsp. Amaretto Di Saronno liqueur
1 tbsp. baking cocoa
1 tbsp. instant espresso
1 tbsp. chocolate shavings
Beat the yolks and sugar in saucepan with wire wisk until blended. Beat in milk. heat to boiling over med. heat, stirring constantly. Reduce heat to low and stir 1 min. Remove from heat and cool completely.
Cover with plastice wrap (lay directly on the curd itself) and refrigerate 1 hour.
Mix egg mixture with mascarpone cheese with wire whisk until smooth.
In separate bowl, beat whipping cream and vanilla in a chilled mixing bowl until stiff.
Mix the prepared espresso and liqueur together and dip each ladyfinger in mixture and arrange in a single layer in the bottom of a 9×13 baking dish. Spread half of the cheese mixture then half whipped cream mixture and dust with espresso and cocoa. Repeat layers to finish.
Top with dusted espresso/cocoa and shaved semi-sweet or bittersweet chocolate.
Cover and refrigerate 4-6 hours to overnight.
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