I brought this to my Italian family reunion and it was a hit amongst all the Italians...try it out for yourself!
6 large egg yolks
3/4 c. sugar
2/3 c. milk
1 lb. mascarpone cheese
11/4 c. heavy cream
1/2 tsp. vanilla
2 packages of lady fingers (homemade are the best--recipe follows)
1/4 c. cold prepared espresso
2 tbsp. Amaretto Di Saronno liqueur
1 tbsp. baking cocoa
1 tbsp. instant espresso
1 tbsp. chocolate shavings
Beat the yolks and sugar in saucepan with wire wisk until blended. Beat in milk. heat to boiling over med. heat, stirring constantly. Reduce heat to low and stir 1 min. Remove from heat and cool completely.
Cover with plastice wrap (lay directly on the curd itself) and refrigerate 1 hour.
Mix egg mixture with mascarpone cheese with wire whisk until smooth.
In separate bowl, beat whipping cream and vanilla in a chilled mixing bowl until stiff.
Mix the prepared espresso and liqueur together and dip each ladyfinger in mixture and arrange in a single layer in the bottom of a 9x13 baking dish. Spread half of the cheese mixture then half whipped cream mixture and dust with espresso and cocoa. Repeat layers to finish.
Top with dusted espresso/cocoa and shaved semi-sweet or bittersweet chocolate.
Cover and refrigerate 4-6 hours to overnight.
Savoiardi (Lady Fingers):
If you don't want to make these from scratch, you can buy ladyfingers at your grocery store. They are found usually in your bakery.
1/2 cup corn starch
1 cup sifted cake flour
4 eggs, separated
3/4 cup granulated sugar, divided
1 tablespoons butter or margarine
Powdered (confectioner's) Sugar
Preheat oven to 375 degrees F. (185 degrees C.). Spray a large baking sheet with non-stick cooking spray, dust with flour and discard any that doesn't stick.
In a small bowl, combine the corn starch and sifted cake flour.
In another bowl, beat the egg yolks with 1/4 cup sugar.
In a large bowl using your electric mixer, whip the egg whites until stiff. Slowly incorporate the remaining 1/2 cup of sugar. Fold the egg yolk mixture in the egg white mixture. Then fold in the flour/corn starch mixture.
Pour or spoon the batter into a pastry bag fitted with a 1/2-inch plain tip. Pipe 5-inch long strips of the batter, about 1-inch apart, onto the prepared baking sheet. Let the batter strips sit for 1 to 2 minutes and then dust the strips with sifted powdered sugar. Bake for approximately 10 minutes. They should puff up, brown lightly, and still be soft. Remove from oven and leave on the baking sheet for approximately 5 minutes before placing them on a cooling rack.
Ladyfingers keep 2 to 3 weeks in an airtight container.
Makes approximately 20 to 25 lady fingers.