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Whip the cream with 2 T sugar, in a chilled bowl until stiff.
Set aside.
Blend egg yolks with the remaining sugar until pale yellow.
Fold mascarpone into egg mixture until thoroughly incorporated.
Fold whip cream into egg mixture, gently but thoroughly.
In a medium bowl combine coffee and Amaretto.
Dip the lady fingers quickly into the coffee mixture.
Layer into a 9 x 13 pan, covering the bottom with lady fingers.
Pour 1/2 of the egg mixture over the lady fingers.
Repeat for another layer.
Sift cocoa over the top until evenly dispersed.
Garnish with chocolate curls.
Chill for at least one hour.