- 1 1/2 quarts 40 percent heavy cream
- 1 1/2 cups plus 1 tablespoon super fine sugar
- 9 eggs, separated*
- 1/2 pound mascarpone
- 1/2 teaspoon cream of tartar
- 16 ounces coffee, made from 6 teaspoons ground espresso
- 3 ounces Frangelica
- 3 ounces Amaretto
- 50 lady fingers
- 8 ounces cocoa powder
Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks. Place bowl in refrigerator and let chill. Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes. Place in refrigerator and let chill. Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks. Chill in refrigerator. In a large bowl combine espresso coffee, frangelica and amaretto. Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers. Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites. Sprinkle with cocoa powder through a sifter. Repeat layering, starting with soaked ladyfingers. Sprinkle the top with cocoa powder until dark brown. Place in refrigerator for 10 to 12 hours.
*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.
* 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.