3 large eggs (or use 3/4 cup of egg substitute if desired)
1/2 cup sugar
1 cup espresso or strong coffee
2 Tbsp Cognac or Brandy (I use Kaluha)
8 oz Mascarpone BelGisioso cheese
Combine 3 egg yolks, 1 Tbsp coffee, sugar and Cognac into large bowl.
Beat 2 - 3 minutes. Add Mascarpone and beat 3-5 minutes until smooth In
another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.
Dip one side of each Ladyfinger into remaining espresso and layer on bottom
and sides of serving dish . Spread 1/2 of Mascarpone mixture and sprinkle
with cocoa. Layer Ladyfingers and finish with a Mascarpone layer and cocoa.
Refrigrate it for an hour
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