Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
Author: Wishful Chef
, freshly brewed
Unsweetened Cocoa Powder
In a bowl, whisk the yolks of the
Granulated Sugar (2 Tbsp)
and half of the
Brandy (1 1/2 Tbsp)
. Whip fast to thicken.
Then, spoon by spoon fold in the
Mascarpone Cheese (1 cup)
. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
On a small plate, mix
Espresso (2 oz)
and the rest of the brandy. Quickly dip each side of the
do not completely soak, then add a layer to the bottom of your serving dish.
Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
Cover and rest in fridge for 4 hours or overnight.
Unsweetened Cocoa Powder (1 Tbsp)
Chocolate Shavings (to taste)
on top before serving.
Nutrition Per Serving
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