Just what it sounds like, and very good it is too!
Prep Time: 30 minutes
Ingredients:
- EGGS, 5 or 6 yolks
- MILK, 1/2 cup (125 ml)
- SUGAR, 1/2 cup (120 g)
- VANILLA EXTRACT (OPTIONAL), 1 tablespoon
- MASCARPONE CHEESE, 16 ounces (500 g), or CREAM CHEESE, 16 ounces, or 8 ounces. CREAM CHEESE+ 8 ounces. RICOTTA
- SEMISWEET CHOCOLATE, grated 2-1/2 ounces (75g), or more
- WHIPPING CREAM, 16 - 20 ounces (500-625 g)
- 30 or more ITALIAN SAVOIARDI or toasted LADYFINGERS
- ESPRESSO, (or strong coffee) 1 cup (250 ml)
- COFFEE LIQUEUR or Kalua, 1 ounce (30 ml)
- RUM OR BRANDY, 1/4 cup (60 ml)
- GRATED WHITE CHOCOLATE, 2-3 ounces (60-90 g), or use COCOA POWDER, 2 tbs
Preparation:
Directions1. Beat eggs, milk and sugar in a two quart sauce pan until sugar is dissolved.
2. (Optional. Add 1 tablespoon vanilla extract when beating eggs and sugar)
3. Heat to boil over medium heat, or Double boiler, stirring constantly, reduce heat, boil one more minute.
4. Set aside, cover and refrigerate.
5. Beat whipping cream and grated white chocolate ( or 2 tbs. Cocoa ) in chilled bowl until stiff, refrigerate. ( I add a couple tsps Almond extract)
6. Mix espresso with rum or brandy and (optional) coffee liqueur. set aside.
7. Mix cold (sugar egg milk mixture) with cheese and grated chocolate.
8. Dip half of the savoiardi in coffee mixture, (do not soak) and arrange in glass baking dish.
9. Spread half of the cheese mixture over the savoiardi.
10. Spread half of the whipped cream over the cheese mixture.
11. Repeat with remaining savoiardi, cheese mixture and whipped cream mix. and cover the sides
12. Sprinkle with some cocoa and some coarse-grated chocolate, cover and refrigerate.
(Note, If cheese mixture is too liquid, ad a couple of crushed savoiardi.)
