| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 gross | eggs separated |
| 6 Esslöffel | sugar |
| 1 x ca. 450 g | Mascarpone cheese |
| 1/2 Tasse | heavy cream |
| 6 Esslöffel | Kailua; or substitute |
| 3/4 Tasse | Brewed expresso coffee |
| 3 Esslöffel | Bacardi rum or frangelico or amaretto |
| 30 | Ladyfinger cookies |
| 2 x ca. 30 g | Semisweet chocolate; grated |
| 2 Esslöffel | cocoa powder unsweetened |
|
Beat egg whites to stiff peaks; set aside. Beat yolks and sugar until pale yellow. Beat in mascarpone and heavy cream. Stir in liqueur; fold in egg whites.
Mix together the rum and expresso; brush onto ladyfingers that have been laid out in a single layer in a 10" X 10" shallow dish. Pour half the mascarpone mixture over ladyfingers. Sprinkle with half the grated chocolate. Top with second layer of ladyfingers, and top with remaining mascarpone mixture. Cover with plastic wrap and chill overnight.
To serve; dust with cocoa and sprinkle with remaining grated chocolate.
Per serving: 458 Calories (kcal); 32g Total Fat; (62% calories from fat); 9g Protein; 34g Carbohydrate; 293mg Cholesterol; 109mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
|
