I reviewed this once, but thought since I have made it so many times I would review it one more time. The basic recipe is good with a little tweeking. First please, please, please buy the hard ladyfingers - when you dip them they become soft - if you start off with the soft ones they become mush after sitting. Use 2 cups of espresso with 1/4 cup liquor of your choice - I use rum - you can also adjust how much liquor you put in for those who like it stronger. The amount of sugar is way off to my liking. I use 1/2 cup sugar with the egg yolks. I put the eggs and sugar in a bowl over simmering water and take my hand mixer and mix the entire time they are heating...makes it easier. Whip the cream until very stiff. With these adjustments this is a wonderful recipe!!! Also I know people substitute the mascarpone cheese, but don't do it unless you have to - the original is the best.
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I reviewed this once, but thought since I have made it so many times I would review it one...