Ingredients
- 350 degree oven
- 68 ladyfingers
- 3 egg whites
- 1 water to a simmer in the bottom of a saucepan
- 1 whites (beaten)
- 240 ml water
- 60 gr mascarpone cheese
- 110 ml fat cream cheese (reduced)
- 55 gr brandy
- 20 gr brandy
- 16 gr instant coffee
- 16 ml water in a heatproof mixing bowl that will fit over the saucepan (cold)
- 8 gr sugar
- 1 ml cream of tartar
smooth, scraping down the sides of the bowl. Fold in the remaining whites. Line the bottom and sides of a 3 litre trifle bowl or souffle dish with ladyfingers. Spoon in one-quarter of the filling and tip with a layer of ladyfingers. Repeat with two more layers of filling and ladyfinters, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary. Top with the remaining filling. Garnish with chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust with confectioners' sugar and serve. Entered by: Diane Pahl (1: 20.083333333333) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
