Mascarpone Cheese Cups

6
Servings
25m
Prep Time
1h
Cook Time
1h 25m
Ready In


"I made and enjoyed this recipe many years ago, it come's from an Italian book that was given to me by someone very special many years ago. Back then mascarpone was very hard to come by and if you were able to get it, it was expensive. Nowadays it is everywhere and very reasonable in price, so I since finding this recipe again, I am hoping to make it again soon. *NOTE: Savoiardi biscuits are also known as Ladyfingers, are Italian biscuits made with a sponge cake batter. Also if available espresso coffee (other than instant) is wonderful in this recipe!*"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (262.3 g)
  • Calories 484.6
  • Total Fat - 22.1 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 515.3 mg
  • Sodium - 770.8 mg
  • Total Carbohydrate - 40.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 29.6 g
  • Protein - 30.6 g
  • Calcium - 525.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Beat the egg yolks with the sugar until fluffy, soft and creamy.

Step 2

Beat the egg whites with a whisk until firm with stiff peaks that can stand.

Step 3

Add the mascarpone cheese to the egg yolks and mix well, then add in the brandy; Very gently fold in the stiffened egg whites and gently fold to combine. (FOLD DO NOT MIX)

Step 4

Pour the coffee into another bowl with the milk. One at a time dip each sponge fingers briefly into the coffee mix, then use them to line 6 individual glass dessert dishes. Pour the cheese mix on top and decorate with the grated chocolate.

Step 5

Cover with plastic war and refrigerate for at least 1 hour or until ready to serve.

Tips & Variations


No special items needed.

Tags : Desserts

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