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(1 Votes)


  • 14 ounces ladyfingers (or as many as fit in your dish)
  • 14 ounces marscapone cheese (or ricotta)
  • 4 eggs separated
  • 4 ounces sugar
  • 2 cups espresso or strong coffee
  • cocoa and powdered sugar

Beat egg whites until stiff white peaks. In a separate bowl, beat egg yolks and sugar until creamy and lemon colored. Add marscapone cheese to egg yolk mixture, beat until smooth. Then fold in the egg whites. Soak the ladyfingers in the coffee, and make a layer of half of them. (I found quickly dipping each ladyfinger in the coffee worked well). Cover layer of ladyfingers with half the cheese. Repeat layer of ladyfingers and layer of cheese. Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift over the top. Cover and refrigerate. Serve with a chocolate sauce on the side if desired. Chocolate Sauce 4 to 5 Tbsp butter 7 to 9 Tbsp unsweetened cocoa powder 1/4 cup sugar 1/4 1/2 cups milk 2 to 3 Tbsp corn syrup 1/2 to 1 tsp vanilla In top of a double boiler, over boiling water, melt butter and mix with cocoa powder. Once melted and smooth, mix in sugar, keep stirring until smooth. Add milk, and keep stirring until creamy consistency (for a while there it looks like individual bits of chocolate floating in milk, but it does eventually combine.) At this point it's still quite bitter, so add corn syrup, continue adding corn syrup until desired sweetness. Let it cool and then stir in vanilla.

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