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Ingredientes
- 6 x egg yolks
- 1/2 c. granulated sugar
- 3/4 c. strong brewed coffee
- 2/3 c. brandy
- 1 lb mascarpone cheese
- 2 c. whipping cream
- 48 x ladyfingers, each 4 inches long
- 1/4 c. cocoa pwdr
- 3 ounce bittersweet chocolate, grated
- Â Â Homemade Ladyfingers
- 6 x egg whites
- 1/4 tsp cream of tartar
- 1 c. granulated sugar
- 6 x egg yolks
- 1 tsp vanilla
- 1Â 1/2 c. all-purpose flour
- 1/4 c. icing sugar
Direcciones
- In heatproof bowl, beat egg yolks with sugar till pale and thickened, about 5 min. Beat in 1/4 c. each of the coffee and brandy. Set bowl over saucepan of simmering water; beat at low speed till thickened and foamy, about 7 min. Let cold.
- In bowl, stir mascarpone till smooth. Stir in one-third of the egg mix; mix in remaining egg mix. In separate bowl, whip cream. Stir one-third into cheese mix; mix in remaining whipped cream.
- Combine remaining coffee and brandy. Arrange half of the ladyfingers in glass bowl; brush with half of the coffee mix. Spread with half of the cream mix. Sift half of the cocoa over top. Repeat layers. Cover and chill for 12 hrs. Garnish with chocolate. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hrs before serving.)
- Homemade Ladyfingers:Line 2 large rimmed baking sheets with parchment paper. Set aside.
- In bowl, beat egg whites till foamy; beat in cream of tartar till soft peaks form. Beat in 1/2 c. of the granulated sugar, 2 tbsp at a time, till stiff glossy peaks form; set aside.
- In large bowl, beat together egg yolks, vanilla and remaining granulated sugar till pale and thickened; mix in one-third of the egg whites. Spoon half of the remaining egg whites over yolks; sift half of the flour over top and mix in gently. Repeat with remaining egg whites and flour.
- Using large piping bag, pipe batter into strips, each about 4 inches long. Sprinkle with icing sugar. Bake in top and bottom thirds of 325 F oven, switching and rotating pans halfway through, till puffed and golden brown, 20 to 25 min. Repeat with remaining batter if necessary. Let cold on pans on rack. (Make-ahead: Store in waxed paper-lined airtight containers at room temperature for up to 24 hrs.)
- Makes about 48 ladyfingers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 405 | |
| Calories from Fat 118 | 29% |
| Total Fat 13.6g | 17% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 84mg | 4% |
| Potassium 186mg | 5% |
| Total Carbs 60.62g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 35.04g | 23% |
| Protein 5.93g | 9% |
