2 eggs, separated
2 T. sugar
8 oz. mascarpone cheese
24 ladyfinger cookies
1 c. espresso, cooled
1 T. cocoa powder
Beat 2 egg whites until stiff peaks have formed. In another bowl, beat 2 egg yolks with 1 T. sugar for 1 minute. Add mascarpone and mix until there are no lumps. Fold in egg whites. Dip half of the cookies in espresso and lay in the bottom of a glass dish. Spread half of the mascarpone mixture over the cookies. Repeat with the other half of the cookies dipped in espresso, followed by the remaining half of the mascarpone. Refrigerate overnight. Sift cocoa powder over the top before serving.
No comments:
Post a Comment