Restau­rant: A Touch of Italy

RSWLiving - - Cheers - 7890 Sum­mer­lin Lakes Drive, Fort My­ers; 238-482-8727; italy­deli.com

10 egg yolks 10 ounces gran­u­lated sugar 3 ounces Marsala wine (sweet) 10 ounces heavy cream 8 ounces mas­car­pone cream 12 ounces es­presso cof­fee, chilled 24 la­dyfin­gers Co­coa pow­der to fin­ish

Mix egg yolks and sugar to­gether with 1 ounce Marsala and heat in dou­ble boiler un­til tepid. Us­ing a mixer, mix on high speed un­til dou­bled in volume. It will form a rib­bon-like con­sis­tency.

In sep­a­rate bowl, mix heavy cream and mas­car­pone un­til it forms stiff peaks. Fold the 2 mixes to­gether. Mix es­presso and re­main­ing Marsala in another bowl and fully dip la­dyfin­gers into mix­ture. Lay them out flat in 9x13 pan. Top with cus­tard mix­ture and sprin­kle with co­coa pow­der. Al­ter­nately, use a smaller pan and layer la­dyfin­gers and cus­tard mix. Re­frig­er­ate for 4 hours be­fore cut­ting and serv­ing.


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