In
small mixing bowl beat egg yolks and sugar until thick and lemon
colored, about 1 minute. Place in top of double boiler over boiling
water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly.
Remove from heat and cool to room temperature. Add mascarpone cheese,
beating well.
In small mixing bowl whip cream until stiff peaks form.
Fold into egg yolk mixture; set aside. Line bottom and side of 2-1/2 to
3-quart bowl or soufflé dish with ladyfinger halves, split sides up.
Brush with coffee liqueur or Brandied Espresso. Spoon half of egg
yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers,
espresso and cream layers. Garnish with Sweetened Whipped Cream, cocoa
and chocolate curls. Cover and refrigerate several hours or overnight.
10 to 12 servings
*As a substitute for mascarpone
cheese: In large mixing bowl beat 1 package (8 ounces) cream cheese,
1/4 cup sour cream and 2 tablespoons heavy or whipping cream until
blended and fluffy.
Brandied Espresso: In small
bowl combine 1/3 cup hot water and 2 teaspoons instant coffee granules.
Stir until coffee is dissolved. Blend in 1 teaspoon brandy.
Sweetened Whipped Cream: In
small mixing bowl whip 1/2 cup heavy or whipping cream, 1 tablespoon
unsifted confectioners' sugar and 1/4 teaspoon vanilla extract. Whip
until stiff peaks form.
