Dry crisp ladyfingers, sometimes labelled savoiardi, work better than the soft ones in this recipe.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2007
- 4 egg yolks
- 1/3 cup granulated sugar
- 8 oz mascarpone cheese
- 1/3 cup whipping cream
- 4 teaspoons instant coffee granules
- 4 teaspoons Marsala wine
- 4 teaspoons brandy
- 4 teaspoons water
- 10 ladyfinger cookies
- 1 oz bittersweet chocolate grated
MethodIn large heatproof bowl over saucepan of barely simmering water, beat egg yolks with 2 tbsp (25 mL) of the sugar and 2 tbsp (25 mL) water until pale and thickened, about 2 minutes. Let cool to room temperature.
In separate bowl, stir mascarpone cheese until smooth and softened. Stir in one-third of the egg mixture; stir in remaining egg mixture.
In another bowl, whip cream with 2 tbsp (25 mL) of the remaining sugar. Fold one-third into cheese mixture; fold in remaining whipped cream.
In small bowl, stir together remaining sugar, 4 tsp (20 mL) hot water, coffee granules and marsala until sugar is dissolved. Break 2 of the ladyfingers into quarters. Set aside.
Drop 1 tbsp (15 mL) of the cheese mixture into each of eight 1/2-cup (125 mL) martini glasses or ramekins. One at a time, dip whole ladyfingers about halfway into coffee mixture; place in martini glasses with undipped end extending above rim. Dip ladyfinger quarters into coffee mixture; press into cheese mixture in glasses. Sprinkle with about half of the chocolate. Divide remaining cheese mixture among glasses; sprinkle with remaining chocolate. Refrigerate for 3 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours.)
Nutritional facts Per Serving: about
- Sodium 27 mg
- Protein 5 g
- Calories 279.0
- Total fat 22 g
- Cholesterol 186 mg
- Saturated fat 13 g
- Total carbohydrate 16 g
- Iron 6.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 10.0