Ingredients :
4 tablespoons coffee low
1 tablespoon brandy
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1-ounce sweet chocolate, grated
In a little bowl, mix the low and grappa; put aside
In a medium bowl, beat the egg whites till stiff; put aside.
In a massive bowl, beat the egg yolks alongside the sugar till thick and
lemon−coloured. Add the mascarpone and mix. Gently fold the egg whites into
the cheese mixture.
Place 1/2 the biscuits within the bottom of a 10-inch sq. baking dish or
larger serving plate. Sprinkle with 1/2 the low mixture. Cover with
half of the cheese mixture, and repeat method. Refrigerate dessert for four
hours before serving with grated chocolate.
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