Ingredients:
6 egg yolks
1/2 cup granulated sugar
1/3 cup Kahlua
1/3 cup regular-strength coffee
1 lb mascarpone cheese ( or ricotta)
2 cups whipping cream
3/4 cup extra-strong coffee
26 giant italian ladyfingers
2 ounces semisweet chocolate, grated finely
Directions:
In bowl, beat egg yolks with sugar until light and fluffy, about 10 minutes.
Whisk in 1/4 cup EACH of the Kahlua and regular strength coffee.
Transfer to double boiler over gently simmering water and whisk constantly for about 7 minutes or until thickened.
Let cool.
Beat cheese until smooth (if using ricotta cheese, finished product won’t be as smooth and creamy but just as delicious).
Fold in egg mixture.
Whip cream, then stir one-quarter of it into egg mixture.
Fold in remaining cream.
Combine remaining Kahlua, regular coffee and extra-strength coffee.
Arrange half of the lady fingers in a 9 by 13 inch glass baking dish.
Brush with half of the coffee mixture.
Spread with half of the cream mixture.
Repeat layers.
Top with grated chocolate.
Cover and refrigerate overnight.
Servings: 10
Time preparation: 45 min.
Time total: 55 min.