6 egg yolks
11/4 cups sugar
11/4 cups mascarpone cheese
13/4 cups heavy or whipping cream
2 packages ladyfingers
1/3 cup coffee liqueur
Sweetened Whipped Cream (see recipe below)
Unsweetened cocoa powder or grated semi-sweet chocolate
Cook's note: In place of mascarpone cheese, beat one 8-ounce package cream cheese, 1/4 cup sour cream, and 2 tablespoons heavy or whipping cream until fluffy.
In small mixer bowl, beat egg yolks and sugar until thick and lemon-colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese, beating well. In small mixer bowl, beat cream until stiff peaks form. Fold into egg yolk mixture; set aside.
Line bottom and side of 21/2 to 3-quart trifle dish or glass bowl with ladyfinger halves, split sides up. Brush with coffee liqueur. Spoon half of egg yolk cream mixture over ladyfingers in bowl. Repeat ladyfingers, coffee liqueur, and cream layers. Garnish with Sweetened Whipped Cream and cocoa or grated chocolate. Cover and refrigerate several hours or overnight.
Yield: 10 to 12 servings
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