MOCHA LADYFINGER CAKE
5 large eggs, separated
2/3 cup + 2 tablespoons granulated sugar
2 cups mascarpone cheese
5 teaspoons water
1/4 teaspoon cream of tartar
30 ladyfingers
1 cup strong cold coffee
7 oz dark chocolate, grated
1 tablespoon unsweetened cocoa powder
Set out a deep serving dish .. Beat the egg yolks and sugar in a double
boiler until well blended. Cook over low heat, stirring constantly with a
wooden spoon, until the mixture lightly coats a metal spoon or registers
160°F on an instant-read thermometer. Immediately plunge the pan into a bowl
of ice water and stir until the egg mixture has cooled .. Use a large rubber
spatula to fold in the mascarpone .. Stir the whites, remaining sugar,
water, and cream of tartar in a saucepan until blended. Cook over low heat,
beating constantly with an electric mixer at low speed until the whites
register 160°F on an instant-read thermometer. Transfer to a bowl. With
mixer at high speed, beat the whites until stiff peaks form. Fold them into
the mascarpone mixture .. Dip the ladyfingers briefly into the coffee ..
Spread a layer of mascarpone mixture in the dish. Top with a layer of
ladyfingers. Cover with a mascarpone layer and sprinkle with some chocolate.
Repeat until all the ingredients are used up, finishing with chocolate ..
Refrigerate for 2 hours. Dust with the cocoa.Makes one cake Prep: 30 min. +
2 hr. to cbill . Level: 2 . Keeps. 2 days in the refriigerator
Reader's Digest Cakes
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