Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Coffee | not in our table | 0 |
| Cake | not in our table | 0 |
| Brandy | not in our table | 0 |
| Spirit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g mascarpone (an Italian creamy cheese, you can substitute with ricotta, another Italian cheese, for a low-fat ver)
- 4 eggs
- 150 g caster sugar
- 1/2-1 cup strong coffee
- 300 g ladyfingers or plain sponge cakes, cut in squares
- cocoa
- 3 tablespoons brandy or coffee liqueur (I personally prefer it without spirits) (optional)
- =
Directions
beat sugar and egg yolks until white and frothy.
whisk egg whites until stiff.
fold mascarpone (or ricotta) into egg mixture.
add egg whites carefully.
pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer
cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa
cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.