|
5 eggs
500 grams Mascarpone
5 tablespoons sugar
1 cup espresso
1/2 cup cognac
1/4 cup Kahlua/Tia Maria
Ladyfingers
Beat egg yolks with sugar. Slowly add Mascarpone. Do not overmix.
Stir in stiffly-beaten egg whites.
Moisten ladyfingers in a mixture of espresso, cognac and Kahlua. Place around the sides of a mold.
Pour in the egg mixture and sprinkle a little of the remaining espresso/liquer mixture over the top.
Chill for at least 18 hours. Serve with Moscato.
Recipe from La Brasserie on Capitol Hill in Washington, DC. Contributed by Patrick Llerena-Cruz.
|
