5 egg yolks1/4 cup white sugar1/2 cup Marsala wine1 cup heavy cream, chilled2 tablespoons white sugar1 pound mascarpone cheese2 cups strong brewed coffee, room temperature2 tablespoons white sugar1/2 cup brandy1 tablespoon vanilla extract48 ladyfinger cookies3 tablespoons unsweetened cocoa powderTo make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.
Amount Per Serving Calories: 505 | Total Fat: 31.2g | Cholesterol: 325mg Powered by ESHA Nutrient Database
Servings Per Recipe: 12
Amount Per Serving
Calories: 505
Total Fat: 31.2g
Cholesterol: 325mg
Sodium: 99mg
Total Carbs: 38.3g
Dietary Fiber: 0.9g
Protein: 9.3g
VIEW DETAILED NUTRITION
About: Nutrition Info view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
![profile image]()
![profile image]()
View the original article here
No comments:
Post a Comment