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By Cooking Mamas Published: April 24, 2012

  • Yield: 12 Servings



  1. Using an electric mixer, beat the yolks, sugar, and 1 tablespoon of the brandy until sugar dissolves. Beat in the mascarpone cheese, until smooth, refrigerate until ready to use.
  2. In another bowl, beat the egg whites until they form soft peaks. Gently fold the whites into the mascarpone mixture. Add the coffee liqueur and the remaining 2 tablespoon of brandy to the espresso.
  3. Spread 1/3 of the mascarpone mixture in the bottom of a 9" x 13" glass baking dish and dust lightly with cocoa powder.
  4. Next, generously brush the ladyfingers with espresso and lay enough of them side by side to cover the mascarpone and cocoa. Repeat with a second layer of 1/3 of the mascarpone, a dusting of cocoa, and more ladyfingers.
  5. Top with the remaining 1/3 of the mascarpone and dust with the remaining cocoa. Cover dish with plastic wrap. Refrigerate for a minimum of 12 hours.

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