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If ladyfingers are soft variety, toast them on a baking sheet in 350 oven for 6 to 8 minutes. In a small bowl, stir together 3 TBS brandy, coffee granules and one cup water. Brush over flat side of ladyfingers. Set aside. Bring about 1 inch of water to a simmer in a large saucepan. In a heatproof mixing bowl large enough to fit over saucepan, combine sugar, egg whites, cream of tartar, and 3 TBS water. Set the bowl over barely simmering water and beat with electric mixer at low speed, moving beaters around bowl constantly, until an instant-read thermometer registers 140 degrees F. (3 to 5 minutes). Increase speed to high and continue beating over heat for a full 3 and a half minutes. Remove bowl from heat and beat meringue until cool, about 4 minutes. Set aside. In a large bowl, beat mascarpone and cream cheese until creamy. Add 1 cup meringue and remaining 1 TBS brandy; beat until smooth, scraping down sides of bowl. Fold in remaining meringue. Line bottom and sides of 3-quart trifle bowl or souffle' dish with ladyfingers, flat sides toward center. Spoon in a third of the filling; top with a layer of ladyfingers. Repeat with 2 more layers of filling and ladyfingers, arranging final layer of ladyfingers decoratively over the top, trimming to fit if necessary. Sprinkle with chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust with confectioner's sugar and serve.