I liked this recipe because it was easy, and easy to follow the recipe. It went together like a dream. But to make it work for my taste I changed the following: I used 36 cookies in an 8 x 12 pyrex pan. They fit perfectly...except I had to trim three cookies on each layer. (Save to dip in the leftover coffee after your hard work!) I doubled the filling recipe, because I am a filling girl! I beat the egg white to a stiff peak with a pinch of sugar and gently folded into the mascarpone mixture. Added 1/4 cup of Filliers coffee liquour. It was PERFECT. Just dip your cookies quickly. Also, I think it is good to beat your mascarpone just to make it smooth before folding into the yolk. YIPPEE. It was goood.

Reviewed On: Sep. 23, 2005