4 ounces pasteurized egg whites, whipped to soft peaks, held refrigerated
4 ounces pasteurized egg yolks
1 quart heavy whipping cream, sweetened with ½ cup powdered sugar and vanilla,
whipped to soft peaks
8 ounces granulated sugar
54 each Savoiardi Lady Fingers
2 cups brewed Espresso or very strong coffee, keep hot
2 cups Kahlua
1 cup Sambuca
2 cups grated or shaved bittersweet chocolate
1 tablespoon cocoa powder
Directions
Beat sugar and egg yolks together until fluffy and light lemon yellow in color.
Beat yolks into Mascarpone cheese. Fold beaten egg whites into yolk mixture.
Fold whipped cream into yolk mixture. Refrigerate.
Blend hot coffee with Kahlua and Sambuca, keep warm.
Dip Lady Fingers into coffee quickly, one at a time, and line the entire bottom
surface of the serving bowl. Using a spatula, layer the cheese mixture in a
one-inch layer over the Lady Fingers. Sprinkle the surface of the cheese with
half of the chocolate. Repeat this process to create three layers (no shaved
chocolate on the top layer.) Refrigerate for at least four hours, eight is
preferred, dust top with cocoa powder and serve immediately.
