Receta Daylight Savings Blues.

de Mary Cokenour

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Ingredientes

an English Trifle, made of ladyfingers dipped in coffee, layered with a whipped
mixture of eggs, sugar, and mascarpone cheese, dusted with cocoa. Ladyfingers are crisp cookies, sometimes
called biscuits, similar in form to Pepperidge Farm Milano cookies. They are
made from a sponge cake batter, but more flour is added to make the batter firm
enough to hold its shape after being piped onto cookie sheets for baking. While they can be found in most supermarkets,
an excellent recipe for baking them at home comes directly from one of the best
sources of baking know-how, "The Joy of Baking".
Mascarpone originated in
the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in
the late 16th or early 17th century. It is a fresh, very rich cow’s milk
cheese; double or triple cream (60% to 75% milk fat). Its texture resembles a
sticky pudding and it is the color of cream. While it is widely used in
desserts, such as the Italian dessert called Tiramisu; it can be used in a
variety of recipes. In Italy, a favorite preparation is savory, mixing the
cheese with anchovies, mustard and spices as a spread for breads. By itself, it
can be served as an enhancement for fruits, coffee or cocoa; or added to such
Italian dishes like lasagna, stuffed shells or manicotti. While it can be purchased in stores or
online, it can also be pricey. However, there is a way to make a suitable
substitute.
Substitute for Mascarpone Cheese
Combine 16 oz. softened
cream cheese, ½ cup heavy whipping cream and 5 Tbsp. sour cream; mix thoroughly
until smooth and creamy.
Now to put these two
ingredients together and make a dessert which makes all right with the world,
even Daylight Savings blues.
Ingredients:
3 large eggs, separate
yolks and whites
1 cup espresso coffee,
cooled
16 oz. mascarpone cheese
(or substitute from above recipe)
1/8 cup unsweetened cocoa
powder
In a large mixing bowl,
combine egg yolks, 1 Tbsp. espresso, ½ cup sugar and liquor. Use mixer to beat
ingredients together for 2 minutes; add cheese and beat until mixture is
smooth.
In another bowl, combine
egg whites with ½ tsp. sugar; beat on high with mixer until egg whites can hold
a peak. Gently fold the egg whites into the cheese mixture.
Pour remaining espresso
into a rimmed dish; lightly dip the lady fingers into the espresso, making sure
to coat both sides. On the bottom of a 2 quart round dessert bowl, place 15 of
the lady fingers (rounded side down), put another 15 (rounded side outward)
around the sides of the bowl. Begin layering by spreading 1/3 of the cheese
mixture on top of the lady fingers on bottom of the bowl, 15 lady fingers
(rounded side upward), 1/3 of mixture, final 15 of lady fingers (rounded side
upward), final 1/3 of cheese mixture. Sprinkle the cocoa powder over the final
cheese layer. Cover with plastic wrap