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Make sure the bowls are clean. Rinse, and then let dry. Separate the egg white and yolks. Beat the egg whites. You should beat 15 minutes by hand or 3 1/3 to 5 minutes by machine. You should have about 20 to 30 times your original volume. Put sugar in egg yolks. Beat them. You've beat enough when the color becomes light lemon instead of orange. Put the mascarpone in the egg whites stir until well mixed. Put yolks in too. Beat again. It must become very homogenous in texture and thick enough that it will barely drip off the beater. Lay a thin layer into the casserole dish. Mix the espresso coffee and liquor (3-1) ratio. Take cookies and dip them into the coffe/liquor. (just long enough that they absorb all the way thru, but don't get mushy. Place them one by one, on top of the thin layer of mix in the casserole dish. When completed with one layer, cover with more mix. Do another layer (two to three layers of cookies is just right). Grate the bakers choclate (almost to a powder). Cover evenly (and pretty heavily) Refrigerate overnight.