Ingredients
- 1 1/2 Ladyfingers, bags
- 8oz Marscapone cream
- 8oz Cream cheese
- 8oz Cool Whip Topping
- 3 Egg yolks
- 3/4 C Confectioners Sugar
- 1 tsp Vanilla
- 1/2 C Expresso Coffe, diluted and cooled to which I add Kaluha
- 2 T Kaluha
- 2 T Brandy (or Rum)
- Cocoa Powder
Directions
1. Bring eggs, cheeses, cool whip out of Ref for about 1/2 hour. Separate eggs.
2. On top of double boiler, use electric beater, mix egg yolks with confectioners sugar, mix well, make sure they are cooked but not sticking to pan, they turn light yellow and look creamy. Remove from heat. Add vanilla and Brandy, mix well. Add marscapone, mix well, add cream cheese, mix well, fold in cool whip.
3. In glass dish, layer starting with the cream, soak ladyfingers in cooled expresso, one by one, careful to get them wet but not too wet. Continue to layer cream and ladyfingers, ending with cream.
4. Garnish with dusting of cocoa powder. Keep refrigerated.
Print this recipe
Submitted 11/21/05.
Source: Family recipe
Submitted By: Barbara Rossitto
brglast@aol.com
Tira Misu, Barbara's