This is the recipe followed by Irene Tripodi, our exchange student from Italy who stayed with us from August 23, 2011 to June 21, 2012.

16 oz mascarpone
8 eggs
9 big spoons (tablespoons) sugar
1 Goya lady fingers
cocoa sifted on top

1. Separate egg yolks and sugar and beat it until smooth.

2. Add mascarpone cheese to the above mixture and beat until smooth.

3. Beat egg whites separately until stiff.

4. Fold in the two, mixing gently.

5. Mix coffee and cognac in a bowl. Dip lady fingers (not too much) and arrange in bowl/container.

6. Make layers alternating lady fingers and mixture.

7. Sift cocoa on top.

Let it rest overnight before serving.


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