DIRECTIONS:
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Beat together mascarpone, cream and icing sugar until very smooth
and fluffy. (Just as a reminder, there is no substitute for mascarpone).
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Beat egg whites and granulated sugar until they reach the soft peak stage.
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Stir a tablespoon or so of the beaten egg whites into the mascarpone mixture
to lighten it, gently fold in the remaining whites and set aside.
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Combine cooled coffee and brandy in a dish large enough to float a lady
finger.
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Drop cookie (flat side down) into coffee mixture for about five seconds.
Don't get them too soggy, the tops should still be dry.
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Layer six cookies (flat side up) in a small glass oaf pan. Top with 1/2
of the mascarpone mixture and use a sieve or sifter to dust heavily with
half of the cocoa.
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Top with layer of six more coffee-dipped cookies (flat side down) cover
with the remaining cheese mixtures and sift on the rest of the cocoa.
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Chill for at least one hour, it's at its best 8 hours or so after being
made.
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You can also form the layers directly into 4 individual serving dishes,
such as pretty glass ice cream bowls or those old-fashioned wide-rimmed
shallow champagne glasses that no-one drinks champagne out of anymore....just
break the dipped cookies in two to make the layers.
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