I've eaten versions of this popular dessert in WAY too many restaurants, from LA to SF to NY to Chicago (the best), and even Rotterdam. [Never Venice, though, it's home; maybe soon.] As you can imagine, every one's recipe is different. So I combined some ideas from the best of these into this recipe. It looks difficult but it really isn't. And even if it were, this is too good not to give a little extra effort to:
Separate eggs and blend all egg yolks, two egg whites, mascarpone cheese, 1/2 cup confectioners' sugar, 1 teaspoon vanilla extract, two-thirds of the grated chocolate, and 3 tablespoons* coffee liqueur.
Beat the other two egg whites into soft peaks; gradually beat in 2 tablespoons of confectioners' sugar until stiff peaks form. Gently fold into the egg and cheese mixture.
Mix 1/3 cup espresso, 1/2 teaspoon vanilla extract, 2 teaspoons instant espresso powder, and 2 tablespoons water. Dip lady fingers into this mix quickly. Or just brush. Do NOT saturate. Place ladyfingers in bottom of shallow dish (9 x 12). Add half of the cheese mixture and smooth the top. Cover with half of the remaining grated chocolate. Add another layer of ladyfingers and top with remaing cheese mixture. Smooth and cover with remaining grated chocolate mixed with 2 teaspoons espresso powder.
Cover and refrigerate overnight.
Serve on creme anglaise swirled with a touch of chocolate syrup.
NOTES : Mascarpone cheese: the chef at La Dolce Vita restaurant in Beverly Hills recommends Galbani brand. DO NOT SUBSTITUTE CREAM CHEESE.
Coffee liqueur: Tia Maria, Expresso, creme de cafe, creme de moka, fleur de mocha, or Kahlua. Some use other liqueurs with or as a substitute for the three tablespoons of coffee liqueur. Such as brandy, frangellico (hazelnut; my favorite!), Amaretto, creme de cacao (chocolate and vanilla), cacao mit nuss (with hazelnut), Chokaula, Rumona (vanilla, chocolate, cofee). Many use Marsala. I particularly like Frangellico, Cacao mit Nuss, or Rumona, usining 1-1/2 tablespoon of one of these with 1-1/2 tablespoon of the coffee liqueur. I suggest you try your own combinations to get the right taste for you.
Ladyfingers: the chef at La Dolce Vita recommends these brands: Vincenzova or Balvacco Saviardi. The ladyfingers should be hard, the staler the better. Soft cookies can be dried by placing them in an oven on the lowest setting until dried.
Buon apetito! Giuseppe Luigi Pasquali (gardenguru)
