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Recipe from the kitchen of a Florentine, Italian mother; recreated by the girls of the Florence Chateau.

-b

Ingredients:

1 large package ladyfinger cookies
1 cup freshly brewed espresso
5 eggs, separated
1 large tub mascarpone cheese
5 spoonfuls sugar
1 large bar dark chocolate, finely grated

Directions:

Stir together egg yolks, mascarpone, and sugar. Beat egg whites until the peaks can stand and fold into the other mixture. Dip ladyfingers into espresso and line the bottom of a 9×13 inch pan. Spread one third of the egg mixture on top of the cookies and sprinkle with one third of the grated chocolate. Repeat two more times to make 3 layers. Refrigerate for 1 hour before serving.

Another option: Fold the grated chocolate into the egg mixture before spreading over the ladyfingers and dust the final layer liberally with cocoa powder.

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