1 cup tiny chocolate bits and/or
1/2 cup diced, glazed orange peel
3 cups boiling water
3 tablespoons light
3 tablespoons instant espresso powder
1 tablespoon fine-quality
2 (7 ounce) packages Champagne biscuits
1/2 cup grated bittersweet
Whisk eggs and sugar together in a heat proof bowl over a pan of simmering water,
but do not allow it to touch the water. Using a handheld electric mixer, beat for
approximately 7 minutes or until mixture has tripled in volume and a candy thermometer
inserted into it reads 160 degrees F. Remove bowl from pan.
Beating constantly, add liqueur 1 tablespoon at a time. Continue beating for
about 5 minutes or until mixture is cool.
When cool, beat in mascarpone until well blended. If using, stir in chocolate
bits and/or fruit. Cover and refrigerate for 1 hour or until well chilled.
Combine water, brown sugar, espresso powder, and cocoa in a medium bowl. Stir
until espresso powder and cocoa dissolve.
One at a time, completely dip biscuits into the espresso mixture, then put them
in the bottom of a 13 x 9 x 2-inch glass baking dish to completely cover the bottom.
If necessary, cut biscuits to fit.
Evenly spread one third of the mascarpone mixture over the biscuits. Continue
dipping and layering, making 2 additional layers of biscuit and mascarpone, ending
with a cheese layer.
Tightly cover with plastic wrap and refrigerate for at least 8 hours.
When ready to serve, sprinkle grated chocolate over the top.
Cut into squares
and serve cold.
Posted by artsycook at Recipe Goldmine - May 4, 2001.