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Original recipe yields 8 servings
- 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.
- 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.
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- You can substitute the equivalent amount of pasteurized egg substitute for the 3 eggs.
Per Serving: 341 calories; 19.5 34.5 8.4 189 93 Full nutrition
ReviewsRead all reviews 2
I followed the recipe and did not make any changes. My guests devoured it. I certainly would make it again and again.. thanks.