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 mascarpone, 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 mascarpone 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 mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.
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|Serving Size: 1 Serving (2224g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2855 (61%)|
|Amt Per Serving||% DV|
|Total Fat 317.2g||423 %|
|Saturated Fat 158.5g||792 %|
|Monounsaturated Fat 98.8g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 4130mg||1271 %|
|Sodium 2901.1mg||100 %|
|Potassium 3342.6mg||88 %|
|Total Carbohydrate 292.4g||86 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 277.1g|
|Protein 153g||219 %|
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Calories per serving: 4653
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