This classic Italian dessert is simple, yet irresistible. A true crowd-pleaser. The more it sits in the fridge, the better it gets.
- 6 Eggs
- 6 Tbsp Sugar
- 450 g Mascarpone Cheese
- 2 pkg. Savoiardi (Lady Fingers)
- 4 oz Liquor (coffe, chocolate, rum, etc)
- 2 cups Espresso Coffee
- Cocoa Powder, for dusting
Whip the egg whites until you achieve the firm peak: when you create a little mountain peak in the whites, it will hold. Stop mixing as soon as the firm peak is achieved, otherwise you will get a dry peak and it will collapse. (Note: the stage before firm peak is called soft peak).
Use a spatula to soften the mascarpone in a large bowl. Bit by bit, fold the whipped egg yolk into the mascarpone until combined. You want to be careful not to overmix - lumpiness is ok. Now fold in the egg whites bit by bit. Stop mixing when smooth and uniform.
Combine espresso and liquor in a medium bowl. Quickly dunk each lady finger in the espresso and shake off any excess. Lay out a layer of lady fingers in a pan. Cover the lady fingers with half of the mascarpone mix. Create another layer of dunked lady fingers (perpendicular to the first layer to add some structure), then cover with the remaining mascarpone mix. Cover and refrigerate for AT LEAST 24 hours.
Just before serving, lightly dust with some cocoa powder and/ or chocolate shavings.
Biscotti:
Traditional biscotti with almonds. The almond extract adds a zesty lemon-like flavor to the finished product.
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Sugar
- 2 tsp Almond Extract
- 2 1/2 cups all-purpose Flour
- 2 tsp Baking Powder
- 1/2 cup Almonds, whole
Sift the flour and baking powder into a bowl
Cream the eggs, oil, sugar, and almond extract in a food processor.
Gradually add the sifted flour to the egg mix, pulsing the food processor, until you get a moist, loose dough.
When just mixed, pour onto a heavily-floured surface and cut the almonds into the dough - don't knead. Roll into a large log, dust generously with flour, cut into 1/2 and roll into 2 thin logs. Quickly transfer the logs onto a parchment-lined baking sheet, pat them down. Stack onto a second baking sheet so the bottom doesn't burn.
Bake for 30 to 40 minutes until very lightly browned on top. Remove and let sit for 5 minutes. Slice on a bias using a long serrated knife: let the weight of the knife do all the work. Place the slices on one side and continue baking a few minutes. Flip onto the other side and bake a few more minutes. Remove and cool on a rack.
TEXTURE: If you want to enjoy it as a snack, then make sure the biscotti stays soft in the middle during the second baking - that way you won't break your teeth. Baking longer will result in more traditional biscotti, which will need to be dipped in coffee.