Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Double Strength Espresso 7 Eggs, separated
2 tb Cognac 1/2 c Sugar
1/4 c Amaretto 1 Bitter Chocolate Square
20 Savoyarde Biscuits 25 Italian Amaretto Biscuits
2 c Mascarpone Cheese

Servings: 14

* The mascarpone cheese should be whipped until fluffy. Grate the
bitter chocolate square. In a shallow bowl, mix together coffee,
cognac and half of the amaretto. Dip each Savoyarde biscuit in the
coffee mixture and immediately place in a 3 litre rectangular baking
dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture.
A layer of coffee dipped biscuits should cover the bottom of dish.
Beat egg whites until they hold peaks; set aside. Beat egg yolks
until lemon-coloured. Gradually add sugar and continue beating until
all of the sugar has been incorporated. Add the mascarpone cheese.
Stir in grated chocolate and remainder of the amaretto. Gently fold
in stiffly beaten egg whites. Spoon the mixture over the Savoyarde
biscuits. Dip the amaretto biscuits in the espresso mixture and place
them on the cheese mixture. Serve chilled. Serves 14.

Concocted by Le Latini (1130 Jeanne Mance) co-owner Moreno DeMarchi.
From The Gazette, 91/05/08.

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