- G. Granaroli XBRG76A
- MM:MK VMXV03A
6    Egg yolks
1 1/4 c  Sugar
1 1/4 c  Mascarpone cheese, softened
12 oz Whipped cream or non dairy
-topping (Cool Whip)
1 1/2 c  Cold espresso coffee
4 tb Brandy
Topping- powdered unsweetend
-cocoa
48    Ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low
speed for 2 min. Fold in cream (or whipped topping) Combine coffee and
brandy in a bowl. Dip 15 ladyfingers, onee into brandy mixture and
line up on a platter to make a rectangle about 7 by 13 “. Cover with 1/2
the mascarpone/cream mixture. Repeat with another layer and top with
remaining cream mixture. Sift chocolate on top. With remaining ladyfingers,
cut them in half and arrange arround your rectangle with cut side down. The
cream

around the edges of the layers acts as a “glue”. Refrigerate for about 4
hours. To serve, cut into squares.