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Ingredients
- 3 x EGG YOLKS
- 1 x EGG WHITES, (1 to 2)
- 3 Tbsp. SUGAR, superfine (castor)
- 1/3 c. VIN SANTO, or possibly MARSALA, or possibly BRANDY, 1
- 1/4 c. ESPRESSO COFFEE, strong,
- 8 ounce MASCARPONE CHEESE
- 1/2 c. CREAM
- 4 ounce SAVOIARDI (LADY FINGERS)
Directions
- According to Kenneth, it's "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry and Frange Lico for the liquor in di Medici's recipe. Di Medici uses a double boiler. No information provided on number of servings this makes. Directions
- 1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler till ivory colored.
- 2. Add in 1/3 c. liquor and whisk over gently simmering water till the mix begins to thicken. Let it cold.
- 3. Stir the coffee into the Mascarpone, and add in the sugar.
- 4. Whip the cream to soft peaks.
- 5. Beat the egg white(s) till stiff. Fold the egg white(s) into the zabaglione.
- 6. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or possibly individual containers (wine glasses work well).
- 7. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
- 8. Repeat the layers, finishing with the cream.
- 9. Chill for several hrs before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 204g | |
| Calories 329 | |
| Calories from Fat 205 | 62% |
| Total Fat 23.3g | 29% |
| Saturated Fat 14.48g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 57mg | 2% |
| Potassium 216mg | 6% |
| Total Carbs 28.3g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 23.67g | 16% |
| Protein 3.31g | 5% |
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