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(Serves 7)


1/2 container of mascarpone
1/2 qt. heavy cream
1/2 c. sugar
5 egg yolks
3 packages of lady fingers
1/2 ltr. espresso
cocoa powder (to sprinkle)
powdered sugar (to sprinkle)


Whip the 5 egg yolks with 1/2 cup of sugar in a double boiler with hot water underneath. Once it becomes creamy, let it cool. Whip 3/8 quart of the allotted heavy cream with the other 1/2 cup of sugar in a double boiler with ice on bottom. Once whipped, let it cool. Add both of these mixtures together with the mascarpone and whip all for approximately 8 minutes. Make 1/2 liter of espresso, add 1/8 cup of sugar and then cool in a 6 x 9 tray. Dip lady fingers in espresso and fill the bottom of the tray with lady fingers placed one after another. Next, put a layer of mascarpone and sprinkle some cocoa powder. Another layer of lady fingers will go on top of this, placed one after another in the opposite direction of the first layer. Then place the rest of the mascarpone mix on top and sprinkle with cocoa powder and powdered sugar. Let cool in the refrigerator and then serve.

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