Says Scott: "This recipe is a variation of the Di Medici recipe. The difference is some sweetness added to the whipped cream and the reversal of the ratio of coffee to brandy. The emphasis is on coffee and chocolate. You can increase the brandy factor by adding some to the dipping coffee. This is a variation of some recipes on your site. It was the second try, named for my wife. Tastes pretty good according to her. Milano brand large ladyfingers are recommended. Try an Italian food store. Soft sponge-cake ladyfingers will probably fall apart when soaked."
Ingredients
Directions
- EGG YOLKS, 6
- EGG WHITES, 5
- SUGAR, superfine (castor), 6 tablespoons (3 tablespoons each for zabaglione and mascarpone)
- GRAND MARNIER, 1/2 cup
- ESPRESSO COFFEE, strong, 2-1/2 cups
- MASCARPONE CHEESE, 16 ounces
- CREAM, 1 cup
- VANILLA EXTRACT, 1/4 teaspoon
- POWDERED SUGAR, 2 tablespoons
- SAVOIARDI (LADYFINGERS), 2 packages
- SHAVED CHOCOLATE, bittersweet, 2 to 3 ounces
- POWDERED COCOA
- POWDERED CINNAMON
- Make a zabaglione by beating the egg yolks and 3 tablespoons of sugar in the top of a double boiler until ivory colored. Don't heat until the liquor is added.
- Add 1/2 cup of liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool. Set aside.
- Stir the 1/2 cup of coffee into the mascarpone.
- Add the 3 tablespoons of sugar.
- Whip the cream to soft peaks, adding 1/4 teaspoon of vanilla and 2 tablespoons of powdered sugar as you go.
- Beat the egg whites until stiff.
- Fold the egg whites into the zabaglione.
- Dip the ladyfingers into the remaining coffee quickly and line the bottom of a 9x12x2 inch pan.
- Cover them with half the mascarpone, then half the zabaglione, then half the whipped cream, and half the shaved chocolate.
- Repeat the layers, starting with ladyfingers and finishing with the cream. You can top using shaved chocolate.
- Dust with powdered cocoa and cinnamon.
- Refrigerate for several hours before serving.
