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Instructions |
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Combine egg yolk, and sugar and whip until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat. Add marscapone cheese, beating well.
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Whip heavy cream until stiff peaks form. Fold in egg yolk mixture; set aside. Line bottom and sides of 3 quart bowl with aldyfinger halves. Brush with coffee liqueur (Kaluha or Tia Maria)or soak ladyfingers in rum and espresso until desired consistency. Spoon half od the egg yolk-cream mixture into ladyfinger lined bowl. repeat ladyfingers, espresso, and cream layers. Garnish with sweetened whipped cream, cocoa, and chocolate curls. Cover and refrigerate several hours or overnight.
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Marscapone cheese substitute- Combine 1 pkg (8 oz.) cream cheese, 1/4 cup sour cream and 2 Tbsp whipping cream and mix until blended and fluffy.
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Brandied espresso - Combine 1/3 cup hot water and 2 tsp. instant coffee granules. Stir until coffee is dissolved. Blend in 1 tsp. brandy.
Sweetened whipped cream -combine 1/2 cup whipping cream, i Tbsp. unsifted confectioners sugar and 1/4 tsp vanilla. Whip until stiff peaks form.
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Originally Submitted
7/28/2011
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