Ease of preparation rating: Medium.
Yield: 4-6 servings.
Ingredients:
2 egg whites
3 egg yolks
¼ cup (60ml) Amaretto
1 cup (240ml) caster sugar
5 oz. (140 grams) plain chocolate, finely grated
1 ½ cup (360ml) mascarpone cheese
½ cup (120ml) 35% cream
24 sponge fingers, or lady fingers
¾ cup (180ml) strong espresso
Cocoa powder, for dusting
Method:
In a mixing bowl, beat egg whites until stiff peaks appear, and set aside.
In a separate bowl, whisk together egg yolks and amaretto.
Keep whisking as you slowly add the sugar.
Whisk until sugar has completely dissolved.
Add mascarpone cheese and whip together.
In a separate bowl, whip the cream until stiff peaks appear, and set aside.
Fold the whipped cream in to the egg yolk and mascarpone mix.
Finally, fold in the whipped egg whites to complete the filling.
Put espresso in a shallow bowl. Dip lady fingers on both sides in the espresso, but do not soak to the point that they will disintegrate.
Arrange half the lady fingers on the base of a square dish and cover with half of the filling.
Layer the second half of the lady fingers over top and evenly spread the remainder of the filling.
Cover the dish and place in the refrigerator to cool.
Let rest overnight.
Dust with cocoa powder and chocolate shavings and serve cold.
