Ingredients

STRONG ESPRESSO, 4 ounces (or substitute 2 teaspoons instant coffee in 1/2 cup water)

ITALIAN BRANDY, 2 ounces

EGG YOLKS, 4

SUGAR, 2 tablespoons

EGG WHITES, 2

MASCARPONE CHEESE, 2 cups (may substitute ricotta or cream cheese)

SAVOIARDI, 30 small, or 15 broken in half

BITTERSWEET CHOCOLATE, 3 ounces, broken into 1/4-inch pieces

MILK CHOCOLATE, 3 ounces, shaved or grated

WINE GOBLETS, 6 large

Preparation

  1. Mix coffee & brandy, set aside.
  2. Over a double boiler, beat egg yolks & sugar til mixture lightens in color & forms ribbons (i.e. halfway to zabaglione). Cool 5 min.
  3. Meanwhile, beat egg whites to stiff peaks.
  4. Fold mascarpone into egg yolk mixture one quarter at a time.
  5. Fold mascarpone mixture into egg whites and set aside.
  6. Layer savoiardi
  7. Brush cookies with the espresso/brandy mixture.
  8. layer 1/3 with mascarpone mixture and sprinkle with broken chocolate.
  9. Repeat twice more, ending with shaved chocolate