Method
1. For the syrup, combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool and add coffee and optional liqueur.
4. For the filling, whip cream with sugar and vanilla until soft peaks form.
5. Fold cream into softened mascarpone.
6. To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 12 x 8 inch baking dish or gratin dish.
7. Drizzle with half the syrup.
8. Spread with half the filling.
9. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
10. Cover with plastic wrap and refrigerate for up to 24 hours before serving.
11. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
This site is best viewed in 1024x768 resolution. Click here for info.