Ingredients
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8 oz. bittersweet chocolate
24 ladyfingers
2 c. strong Espresso coffee, cooled
6 eggs, separated
6 heaping Tbsp. granulated sugar
1 lb. Mascarpone
Preparation
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Chop the chocolate coarsely or cut into small pieces.
Put ladyfingers on a plate and lightly soak them with cold coffee. Arrange half of the ladyfingers in 1 layer on a rectangular or oval serving dish with sides at least 2 inches high.
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