Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the marscapone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the marscapone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the marscapone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving. Posted to MM-Recipes Digest by firstname.lastname@example.org on Nov 13, 1998
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 224 (42%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 351.1mg||12 %|
|Potassium 352.8mg||9 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 40.8g|
|Protein 31.5g||45 %|
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Calories per serving: 537
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