Preparation:
Beat egg whites to stiff peaks; set aside. Beat yolks and sugar until pale yellow. Beat in mascarpone and heavy cream. Stir in liqueur; fold in egg whites.
Mix together the rum and expresso; brush onto ladyfingers that have been laid out in a single layer in a 10" X 10" shallow dish. Pour half the mascarpone mixture over ladyfingers. Sprinkle with half the grated chocolate. Top with second layer of ladyfingers, and top with remaining mascarpone mixture. Cover with plastic wrap and chill overnight.
To serve; dust with cocoa and sprinkle with remaining grated chocolate. |
