Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee mixture, then lay them in your chosen dish or tin. Trim the biscuits to fill the gaps. Once the layer is even, spread half the mascarpone mixture. Sift over a coating of cocoa powder and then repeat. Chill for at least 6 hours, then serve topped with grated dark chocolate. Posted to EAT-L Digest 28 Jul 96 Date: Mon, 29 Jul 1996 09:39:06 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : The recipe comes from Alastair Littles cookery school, La Cacciata, perched on a hillside overlooking the city of Orvieto. Tel. 011 44 181 675 9034.
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|Serving Size: 1 Serving (1836g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3166 (80%)|
|Amt Per Serving||% DV|
|Total Fat 351.8g||469 %|
|Saturated Fat 173.2g||866 %|
|Monounsaturated Fat 101.6g|
|Polyunsanturated Fat 24.2g|
|Cholesterol 5040.8mg||1551 %|
|Sodium 3766.1mg||130 %|
|Potassium 2357.2mg||62 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 37.7g|
|Protein 169.5g||242 %|
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Calories per serving: 3951
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