- 6 large eggs
- 1 cup granulated sugar
- 1/2 cup Kahlua, brandy, or other liqueur
- 4 1/2 cups mascarpone cheese
- 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.