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*
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