Ingredients
- 1/4 cup espresso or very strong coffee
- 3 tablespoons Kahlua or Tia Maria
- 3 large eggs, at room temperature, separated*
- 1 teaspoon vanilla
- 8 ounces mascarpone
- 1 (17.5 ounce) package lady fingers
Directions
In a small bowl mix the coffee and Kahlua and set aside.
Beat the egg whites until stiff and set aside.
In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently.
In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture.
Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture.
Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.











Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By melissabivey_67...
New York, NY
on March 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
DIVINE!!!
I have been making this recipe for nearly 10 years now and it's the base for my now "famous tiramisu". The flavors and preparation are so basic, that it is veritable springboard to creating more complex flavored desserts. The only thing that this recipe requires are good, fresh ingredients and good technique. I promise you a home run!
By galka_t_1496846
northridge, CA
on November 20, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The only thing I chenged insead of marsala I aded Irish Cream liquer
By jody95
Ft Collins, CO
on August 10, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just finished watching this recipe being prepared on "Calling all Cooks". It was DISGUSTING watching the hostess first scratch her head, then, using the same fingers, take a pinch of cream of tartar to add to the egg whites. GROSS.
Read all 3 reviews