Serving Size: 8
Prep Time: 30 minutes

Amount Ingredient
3 egg yolks
1/2 c and 2 tablespoons sugar
1 c (8 oz.) marscapone cheese
2 cups heavy whipping cream
9 oz. ladyfingers
3 tablespoons Kahlua or coffee liqueur
2 tablespoons instant coffee powder
  Cocoa powder for dusting

  • Combine egg yolks and sugar in top of double bolier, over boiling water.
  • Reduce heat to low, and cook for about 10 minutes stirring constantly.
  • Remove from heat, whip yolks until thick and lemon colored.
  • Add marscapone to whipped yolks, beat until combined.
  • Using boiling water, make approximately 1 1/2 cups of coffee with the instant coffee and kahlua and set aside
  • In a separate bowl, whip 3/4 c and 2 tablespoons of whipping cream to stiff peaks.
  • Gently fold into yolk misture and set aside.
  • Split the lady fingers in half, and line the bottom and sides of an 8" springform pan with ladyfingers.
  • Brush both sides of ladyfingers with coffee mixture.
  • Spoon half of cream filling over lady fingers.
  • Repeat lady fingers and coffee mixture and filling layers.
  • With leftover whipping cream, whip cream to stiff peaks.
  • Top cake with whip cream and garnish with cocoa.
  • Refrigerate several hours or overnight.


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