triple sec or cognac
baking chocolate, semi-sweet, grated
almonds, chopped and toasted
Preheat oven to 325-degrees.
Cut the ladyfingers in half and spread on a baking sheet. Brown in the oven for 5 minutes per side. Cool.
With an electric mixer, beat together egg yolks and sugar at high speed until thick. Add mascarpone cheese and Triple Sec and beat by hand until smooth.
Beat egg white until stiff and fold into mascarpone mixture.
Dip ladyfingers bottoms into the coffee, cut side down, so they soak up some of the liquid but not enough so that they become mushy. Do not soak too long.
Place the coffee-soaked ladyfingers, cut side up, in a 2-quart bowl. Cover with half of the mascarpone mixture.
Sprinkle half of the chocolate and half the almonds over the mascarpone.
Dip the top half of the ladyfingers into the coffee with the cut side down. Let them soak up some of the liquid, but they should remain firm.
Place the coffee-soaked ladyfingers, cut side up, on top of the mascarpone-covered ladyfingers. Cover with the remaining mascarpone mixture, chocolate and almonds.
Cover bowl and refrigerate for at least 6 hours, or overnight, before serving.
Last Updated: Sun, Sep 2, 2012