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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate eggs. Beat together yolks, sugar, wine and mascarpone until the mixture attains a smooth creamy texture. | 2. Whip the eggwhite vigorously until it becomes solid--if available, electric whip will help immensely. (do this patiently with "high energy", if it is not solid enough the end result will be soggy and soupy!). | 3. Carefully fold in the whipped eggwhite into the mascarpone/york mixture, blend them well and evenly. | 4. Mix 2 teaspoonful of sugar into the coffee, then pour in a container large enough to dip savoiardi/lady fingers comfortably. | 5. Dip each pieces of biscuits into the coffee quickly, (wet the entire surface for a moment but not until it gets soggy all the way through) lay them neatly in one layer at the bottom of a large square/rectangular baking dish (or 2 medium). | 6. Pour half of the cream (mascarpone/egg mixture) evenly over the savoiardi, then sprinkle the sweetened cocoa powder to cover the surface. | 7. Lay another layer of savoiardi on top, repeat with the cream, then top it off with unsweetened pure cocoa powder. | 8. Chill it in the fridge for a couple of hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mascarpone	700			-	-	-	-
egg	6			429.0	2.16	37.68	28.53
sugar	100			80598.0	20159.6	0.0	0.0
marsala wine	1/2	cup		-	-	-	-
espresso coffee	250	ml	brewed diluted	-	-	-	-
ladyfinger	600			-	-	-	-
cocoa powder			unsweetened	-	-	-	-
cocoa powder			sweetened	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.