5 eggs 65 gr granulated sugar 1 1/2 pkgs 28 gr brandy 290 gr cake 28 gr brandy
Instructions
spoon mascarpone sauce over it. Decorate each portion with fresh berries. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd