From: sabini@acsu.buffalo.edu (george j sabini)

Date: Sat, 14 Aug 1993 07:41:40 GMT

 o 4 or 5 eggs 
 o 1 kilo or 2 pounds of mascarpone cheese 
 o Espresso coffe
 o Two standard size packs of Savoiradi Cookies (aka Ladyfingers)
 o Strega Liquor (although most any will liquor is ok)
 o bakers unsweetened choclate.
 o 4-6 tablespoons of sugar if cookies heavily sugar coated, else 8.

 o Make sure the bowls are clean.  Rinse, and then let dry.
 o Separate the egg white & yolks. 
 o Beat the egg whites.  You should beat *15* minutes by hand or ~3.5 - 5 
   by machine.  You should have about 20 - 30 times your original volume.
 o Put sugar in egg yolks.  Beat them.  You've beat enough
   when the color becomes light lemon instead of orange.
 o Put the mascarpone in the egg whites stir until well mixed.  Put yolks in 
   too.  Beat again.  It must become very homogenous in texture and thick 
   enough that it will barely drip off the beater.
 o Lay a thin layer into the casserole dish.
 o Mix the espresso coffee & liquor (3-1) ratio.  Take cookies
   & dip them into the coffe/liquor. (just long enough that they absorb all
   the way thru, but don't get mushy.
   Place them one by one, on top of the thin layer of mix in the casserole
   dish.  When completed with one layer, cover with more mix.
   Do another layer (two to three layers of cookies is just right).  
 o Grate the bakers choclate (almost to a powder).  Cover evenly (& pretty

	Refrigerate one night , then eat!!!!!!!!

	no cooking!


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