Rating: 4.67 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A layer of espresso-dipped ladyfingers is topped with a creamy layer of mascarpone flavored with espresso, cognac, with beaten egg whites. Dusted with cocoa powder, this is a classic elegant dessert.

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Recipe Summary test

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac into large bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3 to 5 minutes until smooth.

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  • In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip step 2 and beat until fluffy.)

  • Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.

Note:

You can substitute the equivalent amount of pasteurized egg substitute for the 3 eggs.

Nutrition Facts

341 calories; protein 8.4g; carbohydrates 34.5g; fat 19.5g; cholesterol 188.6mg; sodium 93mg. Full Nutrition
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