Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
500 g (1lb) Mascarpone cheese
5 eggs yolks
7 eggs whites
½ cup of Italian espresso coffee
½ cup of Vinsanto or Bristol cream cherry
5 table spoons of sugar
3 individual packet of Pavesini biscuits or 10 lady fingers biscuits cut in half
Dark chocolate, grated (70% cocoa)









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Preparation:
Separate eggs and place 5 yolks in a
mixing bowl. Add sugar to the yolks and
beat until they become creamy and pale
in color. Gently fold in the mascarpone
cheese and set aside. In another bowl
whip 7 egg whites to stiff peaks. Gently
fold the whites into the mascarpone
mixture and set aside. Mix the Italian
espresso coffee and Vinsanto together.
Dip the Pavesini biscuits a few at a time
into the coffee mixture and then place
immediately into your serving dish,
covering well the bottom of the dish.
Spread the mascarpone mixture on the
top of the lady fingers (the layer should
be about ¾ inch high). Then create
another layer of dipped Pavesini, and
end with a second layer of mascarpone
mixture. Place in the refrigerator until
served. Sprinkle with grated dark
chocolate just before serving.

Makes 4 to 6 servings