Yield: 4 SMALL portions
3/4 cups espresso or very strong coffee
1/4 cup Kahlua or any coffee flavoured liqueur
16 ladyfingers or any sweet Italian biscuit
3 egg yolks
3 tbsp liquid honey
1 tsp vanilla extract
1 cup mascarpone cheese (250 ml) softened or at room temperature
semi-sweet chocolate for grating
In a small bowl, mix espresso and Kahlua. Dip ladyfingers in the liquid, hold for 5 seconds, then reserve on a plate.
In a hand mixer, or with a whisk, beat egg yolks, honey and vanilla until ribbons form. Fold in mascarpone. Reserve.
In each serving dish place 2 soaked ladyfingers in the bottom. Then add enough mascarpone mixture to cover. Grate a layer of semi-sweet chocolate over the mascarpone.
Add 2 more ladyfingers and another layer of mascarpone. Smooth the top layer with the back of a spoon. Lightly tap the serving dish to help the mascarpone mixture to settle. Finish with a layer of grated chocolate.
Refrigerate for at least 15 minutes.
Presented on CH Morning Live, Feb. 5, 2007
|
