Combine the espresso and cognac. Dip ladyfingers quickly into this mixture one at a
time and line the bottom of a 13X9-inch dish. Spread half of the mascarpone mixture
over the ladyfingers and sprinkle with powdered cocoa. Dip more ladyfingers in
espresso-cognac and make another layer. Cover with mascarpone and sprinkle with
cocoa. Cover with plastic wrap and refrigerate several hours or overnight.
Just before serving, peel some semisweet chocolate into curls with a carrot peeler
and sprinkle over the cake.
This recipe is courtesy of Biba’s Restaurant in Sacramento, California.
strong espresso coffee
unsweetened cocoa powder
semisweet chocolate to taste
In a large bowl, beat egg yolks and sugar
until thick and pale yellow. Beat or fold in
mascarpone (a rich, soft cheese made with
double or heavy fresh cream; available in
most markets) until thoroughly incorporated.
Mixture should be completely smooth.
Beat egg whites until stiff and fold into