members recipes

Ingredients
6 egg yokes

1 cup sugar

500g Mascarpone Cheese

500ml 35% Cooking Cream



1/2 Cup Amaretti Cookies

1/2 Cup Crushed Baci

1 Cup Espresso Coffee

2 oz Sambucca

24 savoiardi lady fingers

Coco Powder or chocolate shavings

Method
In a aluminium or copper bowl combine the 6 egg yokes with a 1/2 cup of sugar. Using the double boiler technique create a zabaione with the eggs and the 1/2 cup of sugar. then add the 500g container of mascarpone and whisk it in to the zabaione then add either the crushed baci or crushed amaretti cookies whisk again and set aside in the refrigerator.

Then whip the other 1/2 cup of sugar and the 500ml of 35% cooking cream till stiff peaks are formed then fold it into the mascarpone mixture and set aside in the refridgerator to keep cool.

In a container pour 1 cup of espresso coffee and the 2 oz of sambucca liquor then lightly dip the savoiardi lady fingers in the espresso mixture.
always place the cokies sugar side down and criscrossed if mounted in layers and if served in a martini glass make shure to cut off about a 1/2 inch so the cookies dont surpass the martini glass and then fill it with the mascarpone mixture and the little pice that was cut off goes right in the middle for a crunchy surprise.

top with coco powder or chocolate shavings some white icing shugar over it and maybe a nice leaf of mint and a rasperry or blackberry if served in the martini glass a nice concept for a trendy restaurant tratoria like fifteen.