This dessert must be made a day before you are planning to serve it.
Separate eggs into two bowls. Blend Tia Maria and chocolate liquor into yolks. Using wire whisk, blend in mascarpone cheese.
Beat egg whites into soft peaks; beat in sugar a bit at a time, until stiff peaks form. Blend half of egg whites with cheese mixture; fold in remaining whites, set aside.
Dip lady fingers in espresso or coffee; don?t saturate. Place in flat-bottomed clear glass bowl, completely covering bottom, cutting lady fingers to fit, if necessary (a trifle bowl is perfect). Add half the cheese mixture, smoothing surface with spatula. Sprinkle half the chocolate over the top. Add another layer of dipped lady fingers; top with remaining cheese mixture. With additional dipped lady fingers, make pretty design on top of cheese mixture (pinwheel, flower, etc.). Sprinkle remaining chocolate over top.
Cover and refrigerate overnight.
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