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Instructions |
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Preheat oven to 350. Butter a 12x16 baking tray. Line with
parchment paper and butter again. Whip the egg yolks with
1/4 cup sugar until ribbony and light in color. In another
bowl whip whites to soft peak. Add remaining sugar and
whip to medium peaks. Sift flour. Fold in half of the flour
into the yolk mixture. Fold in half of the white mixture.
Repeat. Pour batter into the baking tray. Bake 12 to 15
minutes until golden brown. Cool to room temperature. Can
be frozen up to 2 weeks.
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Whisk yolks and sugar. Add marsala and brandy. Place over
a double boiler and cook to 160 degrees. Continue to cook
5 minutes until mixture reaches a thick paste. Remove from
the double boiler and cool over ice bath until room
temperature. Whip cheese to soft peaks. Fold into cooled
sabayon until well incorporated.
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Espresso syrup- Brew fresh espresso. To 1 cup hot
espresso, add the brown sugar, sugar, lemon juice, and
vanilla. Stir until dissolved.
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Assemble- Divide the sheet of lady fingers into two. Divide
espresso into 2 portions. Divide the mascarpone into 3.
Spread first portion of the cream at the bottom of a deep
8x10 dish. Top with lady fingers. Pour espresso on top.
Repeat. Top with remaining cream and cover with
chocolate. Refrigerate at least 2 hours before serving.
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Originally Submitted
3/17/2016
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