1.Spread ladyfingers on a large baking sheet. In small bowl com- bine the coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside. 2.In medium bowl,beat egg yolks and sugar with elictric mixer until thick and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed until combined. 3.In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula, fold whites into>>>> mascarpone mixture. Line the bottom of an 8-cup souflle dish with half of the ladyfingers. Spread half the mascarpone mixture on the ladyfingers and sift 2, Tablespoons of cocoa over the surface. Repeat layers, ending with the cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon into serving plate.TONI^ TONI WILKEY (JGHD23C)
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|Serving Size: 1 Serving (2479g)|
|Recipe Makes: 1|
|Calories from Fat: 5541 (74%)|
|Amt Per Serving||% DV|
|Total Fat 615.6g||821 %|
|Saturated Fat 339g||1695 %|
|Monounsaturated Fat 162.1g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 3366.8mg||1036 %|
|Sodium 5745mg||198 %|
|Potassium 3075.2mg||81 %|
|Total Carbohydrate 371.9g||109 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 367.2g|
|Protein 148.2g||212 %|
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Calories per serving: 7499
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