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| 1 | Ladyfingers ; 4-ounce packa |
| 1/2 Tasse | Coffee ; brewed espresso co |
| 2 Esslöffel | Brandy |
| 6 | Egg ; seperated |
| 6 Esslöffel | sugar |
| 2 x ca. 450 g | Mascarpone cheese ; or |
| 1 1/2 x ca. 450 g | Cream cheese ; mixed with |
| 1/2 Tasse | Heavy cream;- and |
| 1/4 Tasse | sour cream |
| 4 Esslöffel | Cocoa ; unsweetened powder |
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1.Spread ladyfingers on a large baking sheet. In small bowl com- bine the coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside. 2.In medium bowl, beat egg yolks and sugar with elictric mixer until thick and lemon colored, 4 to 5 minutes.
Add mascarpone and blend on low speed until combined. 3.In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula, fold whites into>>>> mascarpone mixture. Line the bottom of an 8-cup souflle dish with half of the ladyfingers. Spread half the mascarpone mixture on the ladyfingers and sift 2, Tablespoons of cocoa over the surface. Repeat layers, ending with the cocoa.
Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon into serving plate.Toni^ Toni Wilkey (JGHD23 °C)
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