Recipe By : G. Granaroli (XBRG76A)
Serving Size : 10 Preparation Time :0:00
Categories : Italian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cool Whip
1 1/2 c Espresso coffee -- cold
6 Egg yolks
4 tb Brandy
1 1/4 c Sugar
Unsweetend cocoa powder
1 1/4 c Mascarpone cheese -- softened
12 oz Whipped cream
14 oz Ladyfingers (48) (2 pkg)
Cream yolks and sugar until smooth. Add mascarpone cheese and mix on
low speed for 2 minutes. Fold in cream or whipped topping. Combine
coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into
brandy mixture and line up on a platter to make a rectangle about
7x13". Cover with 1/2 the mascarpone/cream mixture.
Repeat with another layer and top with remaining cream mixture. Sift
chocolate on top. With remaining ladyfingers, cut them in half and
arrange arround your rectangle with cut side down. The cream around
the edges of the layers acts as a "glue".
Refrigerate for about 4 hours. To serve, cut into squares.
