al = all over the country!
1) Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.
- 30 Italian ladyfingers, divided
- 2 1/2 C. strong warm espresso
- 2 ounces chopped chocolate, divided
- Unsweetened cocoa, for dusting
- 6 egg yolks
- 3/4 C. sugar
- 1 1/4 lb.. mascarpone cheese
- 2 C. heavy cream
- 1/3 C. sugar
- 1 1/2 T. dark rum
2) Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.
3) With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.
4) Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.
5) Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa.
Slice and serve with a spoon or spatula.
This is a terrific recipe website period. It's my favorite and I use it all the time.
Thanks for posting the site.
I think this is a favorite around Deerborne, MI
Stuffed Camel
Ingredients:
1 Medium Camel
4 Lambs
20 chickens (Rosted)
150 Eggs (Boiled)
40 Kilos of Tomatoes
Salt and Seasonings
Directions:
1. Stuff eggs into tomatoes
2. Stuff tomatoes into chickens
3. Stuff chickens into lambs
4. Stuff lambs into camel
5. Roast until tender