A classic, coffee-flavored Italian dessert.
6 large egg yolks
1/2 cup granulated sugar
1 pound Wisconsin Mascarpone cheese
2 tablespoons brandy
2 tablespoons Marsala wine
1 teaspoon vanilla extract
4 large egg whites
8 ounces prepared espresso
2 (7-ounce) packages Italian lady fingers (savoiardi), about48 ladyfingers
Makes 10 servings.
Note: Because this recipe uses raw eggs,it is important to keep refrigerated before and after serving.
Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg product for thisrecipe.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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