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1/2 cup hot tap water
2 tbsp instant espresso powder (or 3 tbsp. instant coffee)
32 ladyfingers, split
3 large egg whites, at room temperature
1 cup sugar
3 tbsp cold water
1/4 tsp. cream of tartar
4 oz. mascarpone cheese
4 oz. reduced-fat cream cheese, at room temperature
1 tbsp. semisweet chocolate shavings
Preheat the oven to 350F.
In a small bowl, mix the hot water and espresso powder. Using a pastry brush, lightly brush the flat side of each ladyfinger with the mixture.
Bring about 2" of water to a simmer in a large saucepan. In a medium heatproof bowl that will fit over the saucepan, combine the egg whites, sugar, cold water, and cream of tartar. Place the bowl over the saucepan. Using an electric mixer on low speed, beat for 4 minutes. Increase the speed to high and beat for 4 minutes, or until very thick. Remove the bowl from the saucepan. Beat for another 4 minutes, or until the mixture is very light and fluffy.
Place the mascarpone and cream cheese in a large bowl. Using the same beaters, beat until creamy. Add 1 cup of the egg whites and beat until smooth. Gradually fold in the remaining egg whites.
Line the bottom of a 3-quart baking dish with 16 of the ladyfingers; top with 1/4 of the filling. Repeat 3 times to use all the lady fingers and filling. Sprinkle with the chocolate.
Cover and refrigerate for at least 4 hours or up to 3 days before serving.
Makes 12 servings
2 tbsp instant espresso powder (or 3 tbsp. instant coffee)
32 ladyfingers, split
3 large egg whites, at room temperature
1 cup sugar
3 tbsp cold water
1/4 tsp. cream of tartar
4 oz. mascarpone cheese
4 oz. reduced-fat cream cheese, at room temperature
1 tbsp. semisweet chocolate shavings
Preheat the oven to 350F.
In a small bowl, mix the hot water and espresso powder. Using a pastry brush, lightly brush the flat side of each ladyfinger with the mixture.
Bring about 2" of water to a simmer in a large saucepan. In a medium heatproof bowl that will fit over the saucepan, combine the egg whites, sugar, cold water, and cream of tartar. Place the bowl over the saucepan. Using an electric mixer on low speed, beat for 4 minutes. Increase the speed to high and beat for 4 minutes, or until very thick. Remove the bowl from the saucepan. Beat for another 4 minutes, or until the mixture is very light and fluffy.
Place the mascarpone and cream cheese in a large bowl. Using the same beaters, beat until creamy. Add 1 cup of the egg whites and beat until smooth. Gradually fold in the remaining egg whites.
Line the bottom of a 3-quart baking dish with 16 of the ladyfingers; top with 1/4 of the filling. Repeat 3 times to use all the lady fingers and filling. Sprinkle with the chocolate.
Cover and refrigerate for at least 4 hours or up to 3 days before serving.
Makes 12 servings
