- 1/3 cup sugar
- 5 eggs
- 1/3 cup liqueur (Frangelico, Tia Maria, Amaretto)
- 1/2 cup whipping cream
- 1 lb. mascarpone cheese*
- 2 t lemon rind
- 1 cup cold espresso coffee**
- 20 to 24 lady-finger cookies
- 2 oz. bittersweet chocolate, grated
In a heavy pot, on medium-low heat, whisk together sugar and eggs until frothy. Continue whisking until mixture begins to thicken. Whisk in 1/4 cup liqueur and continue to cook until mixture coats the back of a spoon. Scrape into bowl and reserve.
Whip cream until it holds its shape. With same beaters, whisk mascarpone and lemon rind together until mixture softens. Fold in egg/liqueur mixture and whipping cream.
Combine espresso and remaining 2 T liqueur. Dip lady fingers into coffee mixture two at a time and soak evenly. Place a layer of lady fingers at bottom of 11x7 inch dish. Spread with half of the mascarpone cream. Sprinkle with grated chocolate. Add another layer of soaked lady fingers. Top with mascarpone cream and remaining chocolate. Refrigerate until serving time.
*8 oz. ricotta and double the amount of whipping cream can be used in place of mascarpone cheese.
**If you don’t have an espresso maker, use strong black coffee.