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3 eggs, separated
1/2 cup plus 1/8 teaspoon granulated sugar
1 tablespoon plus 1 cup espresso
2 tablespoons cognac
1 cup mascarpone cheese
2 tablespoons Dutch process cocoa
About 24 ladyfingers
In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac. Beat the mixture until foamy, 2 to 3 minutes.
Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth.
In a large bowl, combine the egg whites and the 1/8 teaspoon sugar.
Beat until the egg whites are stiff.
Gently fold the cheese mixture into the whites and set aside.
Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso.
Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl.
Spread about 1/3 of the mascarpone mixture over the ladyfingers.
Continue layering, finishing with a mascarpone layer.
Sift the cocoa over the top and refrigerate overnight.
Yields 8 servings.