You can use a large Trifle bowl, or just a rubber maid container.
- eggs, separated
- 1 c
- confectioners' sugar
- containers (6-8oz each) mascarpone cheese
- 3 pkg
- ladyfingers (no cream filling)
- 2 Tbsp
- dried citrus peel (or 1 t fresh citrus peel)
- 2 c
- espresso coffee (very strong regular brew can be used)
- 2 c
- 8 oz
- bar bitter sweet chocolate (you may want 2)
- cocoa powder (enough to sprinkle on several layers)
- large container cool whip
Preheat oven to 375
Do not separate the individual fingers, but separate the layers….and layer lady fingers cut-side up on a sheet of aluminum foil. Toast until golden brown and crisp - About 6 minutes. Allow to cool and do not soak them in liquid until you are assembling dessert layers.
In a LARGE metal or glass bowl, (if plastic bowls or utensils are used, be sure they are GREASE or OIL free) beat egg whites till foamy and thick soft peaks have formed. Add sugar and continue beating until stiff peaks form when beater is lifted.
In a HUGE bowl, beat egg yolks with the mascarpone cheese add the grated orange peel and mix well.
Fold the egg whites into the yolk mixture gently blending very well (use a rubber spatula or spoon do not use an electric mixer)
In a large 4 cup measure, combine coffee and liqueur. (Depending on the dryness of the ladyfingers, the room humidity etc., more or less liquid could be used. This is a median amount to have ready.)
To soak ladyfingers: pour some of the liquid onto a dinner plate. Taking a layer of fingers, break into 4 finger sections or smaller as needed and soak them in the liquid until much is absorbed but the fingers still remain firm enough to hold and move without falling apart. We want them soaked but not sloppy.
In bottom of casserole or Rubbermaid container, arrange a layer of soaked ladyfingers.
Covering entire bottom as best you can…doesn’t have to be perfect. Break fingers into small pieces to get large gaps filled in.
Spoon chiffon mixture over lady fingers about an inch deep
Sprinkle cocoa powder (place a few tablespoons of cocoa into a metal sieve and tap edge with spoon as you move sieve across dessert top)
Sprinkle with grated chocolate (use a little or a lot…no restrictions here except make sure you have enough to do all the layers. I use a mandolin for this part)
Top with another layer of soaked fingers…chiffon, cocoa, and chocolate until all ingredients are used OR until you are about an inch from the top of the container. You should end with chiffon filling. But if you end with ladyfingers, simply cover with whipped cream and garnish with chocolate.
The chiffon layer is lighter and fluffier than the dense whipped cream layer. If you glob it on and start spreading you will have a huge mess! If you are using whipped cream, either pipe it on with a pastry bag or place tiny dollops (spoonfuls) of cream along edges blending as you go adding more and more spoonfuls until entire surface is covered. Sprinkle top with Bittersweet chocolate and a light dusting of cocoa.