Jay Lambert sent this recipe in. He said it's authentic, as he works at the Old Bay Steamer, 312 Fairhope Ave., Fairhope, AL 36532.
Ingredients
Directions
- EGG YOLKS, 4
- GRANULATED SUGAR, 1/3 cup
- KAHLUA, 1/3 cup
- CREAM CHEESE or MARSCOPONE, 500 grams (about a pound)
- HEAVY CREAM, 1/3 cup
- ALESSI SAVOIRARDI BISCOTTI, 1 pack
- CHOCOLATE POWDER to taste
- ESPRESSO, 1 pot
- Beat the egg yolks and sugar until pale and almost heavy ribbons.
- Mix in the 1/3 cup Kahlua.
- Whip in the cheese, in small 1”-by-2” blocks, being careful not to over-whip.
- In a cold bowl, whip the cream with a pinch of salt to firm peaks.
- Carefully fold in the whipped cream.
- In a 9 x 13 x 2-1/4 inch pan, dip the biscotti in the espresso and quickly place them in the pan, coffee-side up.
- Fill the pan completely and put roughly half of the mascarpone mixture on top of the biscotti. Do not worry about having to little because the excess will soak down from the second layer.
- After spreading the mixture evenly, repeat with a second layer.
- Leave in the refrigerator overnight, covered with aluminum foil (hopefully, you can wait a whole day).
- Before serving, sprinkle sifted chocolate powder and you have a dessert that's sure to please anyone.
