INGREDIENTS

5 EGGS (PREFERRABLY ORGANIC)

5 TABLESPOONS SUGAR (ADDED TO YOLKS)

4 TABLESPOONS SUGAR (ADDED TO BREWED ESPRESSO)

12 CUPS ESPRESSO

4 TABLESPOONS BAILEYS

1 CONTAINER MASCARPONE CHEESE

1 PACKAGE OF SAVOIARDI BISCUITS (LADY FINGERS)

DIRECTIONS

SEPARATE THE 5 EGGS PUTTING YOLKS IN ONE BOWL AND WHITES IN ANOTHER

WITH YOLK:

BEAT THE YOLKS, ADD THE SUGAR AND BEAT FOR ANOTHER MINUTE, NOW ADD THE ENTIRE CONTAINER OF MASCARPONE CHEESE AND MIX WELL WITH A WOODEN SPOON UNTIL CREAMY AND SMOOTH, PUT ASIDE

WITH THE WHITES:

  • BEAT WITH A MIXER FOR ABOUT 3-5 MINUTES UNTIL WHIPPED AND FROTHY
  • THEN POUR THAT MIXTURE INTO THE YOLK MIXTURE AND STIR WELL, PUT ASIDE
  • IN THE MEANTIME, MAKE 12 CUPS ESPRESSO COFFEE, ONCE BREWED, POUR THE COFFEE IN A MEDIUM SIZE MIXING BOWL ADDING ABOUT 4 TABLESPOONS OF SUGAR, MAKE IT COOL DOWN FOR ABOUT 10 MINUTES AND ADD YOUR BAILEYS
  • NOW YOU GET THE SAVOIARDI BISCUITS AND WITH SMALL TONGS, DIP EACH ONE COVERING THE ENTIRE BISCUIT WITH THE COFFEE (BE CAREFUL NOT TO OVERSOAK THEM) AND PLACE INTO A 9X13 GLASS RECTANGULAR PAN
  • KEEP LAYERING THE DIPPED BISCUITS IN A ROW COVERING THE ENTIRE PAN IN A SINGLE LAYER
  • NOW ADD HALF OF YOUR PREPARED MIXTURE COVERING THE BISCUITS, SPREADING EVENLY WITH A SPATULA
  • ADD ANOTHER LAYER OF DIPPED BISCUITS ON TOP OF THAT AND TOP OFF WITH THE REMAINING MIXTURE
  • USING A SMALL SIFTER, ADD YOUR COCOA POWDER ON TOP (OR YOU CAN GRATE FRESH CHOCOLATE ON TOP).

REFRIGERATE OVERNIGHT FOR BEST RESULT TO ALLOW THE CREAM TO THICKEN

*ALWAYS USE FRESH EGGS ESPECIALLY SINCE THERE IS NO BAKING INVOLVED IN THIS DISH*