пятница, 1 июня 2012 г.


2 tablespoons brewed espresso
1 tablespoon unsalted butter
3 1/2 ounces dark chocolate, broken into small pieces
2 tablespoons Marsala wine or rum 
2 egg yolks
4 teaspoons white sugar
2 tablespoons mascarpone cheese
3/4 cup heavy cream


  1. In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
  2. Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
  3. Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

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