Makes 12 servings
|1-1/2||cups mascarpone cheese|
|1-3/4||cups whipping cream, beaten to soft peaks|
|1-3/4||cups cold espresso or strong brewed coffee|
|4||packages (3 ounces each) ladyfingers|
|2||tablespoons unsweetened cocoa powder, divided|
|Whipped cream, for garnish (optional)|
|Chocolate-covered espresso beans for garnish (optional)|
- Beat egg yolks and sugar in small bowl with electric mixer on medium-high speed until pale yellow. Place in top of double boiler over boiling water. Reduce heat to low; cook, stirring constantly, 10 minutes. Combine yolk mixture and mascarpone cheese in large bowl; beat with electric mixer at low speed until well blended and fluffy. Fold in whipped cream. Set aside.
- Combine espresso, brandy and grappa in medium bowl. Dip 24 ladyfingers individually into espresso mixture and arrange side-by-side in single layer in 13X9-inch glass baking dish. (Dip ladyfingers into mixture quickly or they will absorb too much liquid and fall apart.)
- Spread ladyfinger layer evenly with half of mascarpone mixture. Sift 1 tablespoon cocoa over mascarpone layer. Repeat with another layer of 24 ladyfingers dipped in espresso mixture. Cover with remaining mascarpone mixture. Sift remaining 1 tablespoon cocoa over top.
- Refrigerate at least 4 hours, but preferably overnight, before serving. Cut into slices to serve. Decorate with whipped cream and chocolate-covered espresso beans, if desired.
If mascarpone cheese is unavailable, combine 1 package (8 ounces) softened cream cheese, 1/4 cup sour cream and 2 tablespoons whipping cream in medium bowl. Beat 2 minutes with electric mixer on medium speed until light and fluffy.
Check out more recipes for Italian