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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix coffee and pedro ximinez together and set aside. | 2. Over a double boiler, beat egg yolks and sugar until mixture lightens in colour and forms ribbons (i.e. halfway to zabaglione consistancy). Allow to cool 5 minutes. | 3. Meanwhile, beat egg whites to stiff peaks. | 4. Fold mascarpone into egg yolk mixture one quarter at a time. | 5. Fold mascarpone mixture into egg whites and set aside. | 6. Using a pastry brush, paint the cookies with the espresso/pedro ximinez. | 7. mixture. | 8. Lay savoiardi along edges of wine goblets all the way to the bottom, lining. | 9. the entire glass (while keeping 6 savoiardi for later use). | 10. Fill each goblet one-third full with mascarpone mixture and sprinkle with. | 11. bittersweet chocolate. | 12. Lay one savoiardi across centre and paint with coffee mixture. | 13. Fill each wine goblets with remaining mascarpone mixture, topping each with. | 14. grated milk chocolate. | 15. Chill at least 6 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coffee	100			15066.0	2500.47	500.58	349.92
sherry wine	75			-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
egg white	2			34.32	0.4818	7.194	0.1122
cheese	2	cups		953.1	6.318	57.78	77.598
ladyfinger	30			-	-	-	-
chocolate	90		grated bittersweet	1479.8435	241.6227	52.56	36.7409
milk chocolate	75	g	grated	15.75	0.9375	0.6225	1.095

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