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16 ladyfingers
Arrange ladyfingers on bottom of 8x13 rectangular dish. Pour rum over ladyfingers.
Combine egg yolks and powdered sugar in a large bowl and beat well until mixture turns pale yellow and ribbons form when raising beaters. Carefully stir in
Mascarpone until completely incorporated.
Whip egg whites to form stiff peaks. Gradually, gently fold in egg whites. Pour mixture over ladyfingers and top with chocolate. Refrigerate 2 hours. Serve from dish.
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
1 cup rum or liqueur (Amaretto/almond, Frangelico/hazelnut)
5 eggs separated
1-2/3 cup powdered sugar
1/2 pound Mascarpone cheese, softened
2 to 3 tablespoons unsweetened cocoa, sifted or coarsely grated bittersweet chocolate