Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese.In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons cognac. In a separate bowl, pour the hot espresso and add 2 tablespoons sugar. and 8 tablespoons One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.) With a pastry brush dab remaing congac on lady fingers. Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.Finish:Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 128 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 224.8mg||69 %|
|Sodium 72.3mg||2 %|
|Potassium 193.7mg||5 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 44.1g|
|Protein 6.8g||10 %|
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Calories per serving: 334
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