Catron Courier - - News - by Wilma Stan­ton

For this rich and won­der­ful dessert you can make your own la­dyfin­gers or buy them in the mar­ket. How­ever, it is not dif­fi­cult to make the la­dyfin­gers (and these are just as good to eat all on their own). LA­DYFIN­GERS

5 eggs, room temp, sep­a­rated 1/2 cup sugar 1/2 Tbsp. vanilla ex­tract 1 1/2 cups all-pur­pose flour Mix egg yolks with 2/3 of the sugar, with whisk or mixer, to the rib­bon stage. Add vanilla and set aside. Beat the whites with re­main­ing sugar, adding grad­u­ally, to form stiff peaks. Al­ter­nately, fold in the whites, flour and yolk mix­ture, just un­til in­cor­po­rated. Fill a pa­per bad and pipe 1 1/2 x 3 inch fin­gers onto parch­ment­lined bak­ing sheets. Bake at 350 un­til edges turn dark golden. Cool com­pletely. MAS­CAR­PONE MIX­TURE 4 eggs 2 yolks 1 cup sugar 2.5 lbs. mas­car­pone cheese (soft­ened)

1 cup whipped cream (whipped to stiff peaks)

Mix all eggs grad­u­ally with the sugar to a stiff con­sis­tency (use a kitchen mixer for this). Fold the cheese and egg mix­ture to­gether well, then fold in the whipped cream. ASSEM­BLY

Dip the la­dyfin­gers into a bowl of espresso laced with Marsala wine. Line the bot­tom of a 9x13x2 casse­role pan with 1/3 of the cheese mix. (You can also use any pretty serv­ing dish.) Layer la­dyfin­gers on top of this.

Re­peat and end with a smooth layer of the cheese. Sprin­kle the top with Dutch co­coa pow­der or choco­late curls, and chill un­til ready to serve.

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