Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored. Let it cool down.
Add Mascarpone to whipped yolks, beat until combined.
In a separate bowl, whip cream to stiff peaks.Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!Check if the mascarpone mixture is cold enough not to make the ladyfingers float.
Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized). Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer of lady fingers and cream. Refrigerate 4 hours or overnight.Dust with cocoa before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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