Cookbook

In a large bowl beat the eggs with the sugar until thick and pale yellow. Fold the mascapone into th eggs until thoroughly incorporated and smooth. Fold the FOUR egg whites into the mascarpone mixture thoroughly.

In medium bowl combine the coffee and brandy. Dip the ladyfingers quickly into this mixture, one at a time, and place a layer of them very close together in a 14x10 (le plus grand de tous) dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Sprinkle the cocoa powder evenly over the mascarpone through a small fine-meshed strainer. Dip more ladyfingers in the espresso-brandy mixture and place over the mascarpone, making another layer. Top with the remaining mascarpone and spinkle with the cocoa powder through a fine-mesh strainer. Cover the dish with plastic wrap and refrigerate several hours.

Just before serving, shave some chocolate with a carrot peeler or a knife over the cake.

Laurie

NB: Pour mon plus grand plat en verre c'est trop. Essayer avec 7 oeufs, 1 1/4 lb de mascarpone, 2 tasses de cafe