Our very own talented baker, Alice Southcott, presents a delicious, rich and classic Italian dessert.
6 large eggs, separated
1/2 cup granulated sugar
Pinch of salt
1 pound mascarpone
1 package (approximately 16 oz.) Sardinian Ladyfingers
1/2 pound Durand Bittersweet chocolate, grated
1 3/4 cups cold espresso or very strong coffee
In an electric mixer, using a whisk attachment, beat the egg yolks, sugar and salt until thick, about three minutes. Add mascarpone and beat for an additional minute, or until smooth.
In another bowl, whip egg whites until peaks form. Fold these whipped egg whites into the yolk mixture.
Spread a thin layer of this rich, creamy mixture in the bottom of a 2 quart dish. Sprinkle a layer of chocolate. Follow this with a layer of ladyfingers, then brush the tops of the ladyfingers with the cold espresso. Repeat this process twice and finish with a layer of chocolate. Chill for 8 hours.