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And another!

 4 ounces strong espresso (or substitute 2 teaspoons instant coffee in 1/2 cup water) 
 2 ounces Italian brandy 
 4 egg yolks 
 2 tablespoons sugar 
 2 egg whites 
 2 cups mascarpone cheese (may substitute ricotta or cream cheese)
 30 small savoiaridi, or 15 broken in half  (Ladyfingers) 
 3 ounces bittersweet chocolate, broken into 1/4 inch pieces 
 3 ounces milk chocolate, shaved or grated 
 6 large wine goblets 

 Mix coffee and brandy together and set aside. 

 Over a double boiler, beat egg yolks and sugar until mixture lightens in
 color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5
 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone
 into egg yolk mixture one quarter at a time. Fold mascarpone mixture
 into egg whites and set aside. Lay savoiardi along edges of wine goblets
 all the way to the bottom, lining the entire glass (while keeping 6
 savoiardi for later use). Using a pastry brush, and paint the cookies
 with the espresso/brandy mixture. Fill each goblet one third full with
 mascarpone mixture and sprinkle with broken chocolate. Lay one
 savoiardi across center and and paint with coffee mixture. Fill each
 goblet with remaining mascarpone mixture, topping each with shaved
 chocolate. Lay one savoiardi in each of the remaining 5 goblets and and
 paint with espresso mixture.  

Please report any bad links..Thanks, Buzz


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