Daylight Savings Blues. Recipe

Ingredients

• an English Trifle, made of ladyfingers dipped in coffee, layered with a whipped
• mixture of eggs, sugar, and mascarpone cheese, dusted with cocoa. Ladyfingers are crisp cookies, sometimes
• called biscuits, similar in form to Pepperidge Farm Milano cookies. They are
• made from a sponge cake batter, but more flour is added to make the batter firm
• enough to hold its shape after being piped onto cookie sheets for baking. While they can be found in most supermarkets,
• an excellent recipe for baking them at home comes directly from one of the best
• sources of baking know-how, "The Joy of Baking".
• Mascarpone originated in
• the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in
• the late 16th or early 17th century. It is a fresh, very rich cow’s milk
• cheese; double or triple cream (60% to 75% milk fat). Its texture resembles a
• sticky pudding and it is the color of cream. While it is widely used in
• desserts, such as the Italian dessert called Tiramisu; it can be used in a
• variety of recipes. In Italy, a favorite preparation is savory, mixing the
• cheese with anchovies, mustard and spices as a spread for breads. By itself, it
• can be served as an enhancement for fruits, coffee or cocoa; or added to such
• Italian dishes like lasagna, stuffed shells or manicotti. While it can be purchased in stores or
• online, it can also be pricey. However, there is a way to make a suitable
• substitute.
• Substitute for Mascarpone Cheese
• Combine 16 oz. softened
• cream cheese, ½ cup heavy whipping cream and 5 Tbsp. sour cream; mix thoroughly
• until smooth and creamy.
• Now to put these two
• ingredients together and make a dessert which makes all right with the world,
• even Daylight Savings blues.
• Ingredients:
• 3 large eggs, separate
• yolks and whites
• 1 cup espresso coffee,
• cooled
• 16 oz. mascarpone cheese
• (or substitute from above recipe)
• 1/8 cup unsweetened cocoa
• powder
• In a large mixing bowl,
• combine egg yolks, 1 Tbsp. espresso, ½ cup sugar and liquor. Use mixer to beat
• ingredients together for 2 minutes; add cheese and beat until mixture is
• smooth.
• In another bowl, combine
• egg whites with ½ tsp. sugar; beat on high with mixer until egg whites can hold
• a peak. Gently fold the egg whites into the cheese mixture.
• Pour remaining espresso
• into a rimmed dish; lightly dip the lady fingers into the espresso, making sure
• to coat both sides. On the bottom of a 2 quart round dessert bowl, place 15 of
• the lady fingers (rounded side down), put another 15 (rounded side outward)
• around the sides of the bowl. Begin layering by spreading 1/3 of the cheese
• mixture on top of the lady fingers on bottom of the bowl, 15 lady fingers
• (rounded side upward), 1/3 of mixture, final 15 of lady fingers (rounded side
• upward), final 1/3 of cheese mixture. Sprinkle the cocoa powder over the final
• cheese layer. Cover with plastic wrap
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