This is a wonderful variation to try when strawberries are in season. and it's best made with fresh berries. The recipe was submitted to the "rec.food.recipes" newsgroup in January 1995 by Sharon Belville. A 9 x 13 pan is not big enough to make this recipe. Apparently it makes many servings as Sharon says she knows from experience that a larger one definitely is needed. She suggests that "this makes a large dessert and is great for potlucks or dinner parties." She also suggests substituting other berries (e.g, raspberries) or cherries.
Ingredients
- MASCARPONE, 1 pound
- BRANDY, OR TIA MARIA, 1/2 cup
- ESPRESSO, cold, 1/2 cup
- EGGS, 4, separated
- WHITE SUGAR, 1 cup
- LADYFINGERS, 1-1/2 to 2 packages
- SEMI-SWEET CHOCOLATE, 3 squares, grated
- FRESH STRAWBERRIES, 1 quart
- WHITE SUGAR, 2 tablespoons
- BRANDY, 1/4 cup
Directions
- Wash, hull and thickly slice the berries.
- Pour the sugar and brandy over them and let them sit.
- Beat egg yolks with the brandy until well-mixed.
- Add the mascarpone and continue to beat until smooth.
- Whip the egg whites until frothy, and gradually add the white sugar. Continue to beat until they are quite stiff.
- Dip the ladyfingers, one by one (and quickly or they will get soggy) in the coffee, and put a single layer in the bottom of the pan.
- Place a layer of strawberries on the ladyfingers.
- Pour half the cheese mixture over the strawberries, and sprinkle half of the grated chocolate.
- Repeat the layering, using the rest of the ladyfingers, strawberries, cheese mixture, and chocolate.
- Chill for 4 to 6 hours.
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