Makes 8 servings
2 pasteurized eggs, seperated, room temperature
2 pasteurized egg whites, room temperature
2 tablespoons granulated sugar
1 tablespoon madeira wine or dry port
1 1/4 cups part-skim ricotta cheese
1/2 cup cooled espresso or extra-strong coffee
15 lady fingers cookies
2 teaspoons unsweetened baking chocolate
1. In a large bowl, with an electric mixer at high speed, beat all 4 egg whites until firm (not stiff) peaks form; set aside.
2. In another large bowl, with an electric mixer at medium speed, beat the 2 egg yolks with the sugar and Madeira until frothy and lemon colored, 1 minute. Gently stir in the ricotta. Fold in the beaten egg whites.
3. Pour the espresso into a shallow bowl or pie plate. One at a time, dip the ladyfingers into the espresso and arrange on the bottom of an 8 X 8-inch glass dish or baking pan (they should fit snugly; break some cookies in half, if necessary, to fit).
4. Spread the egg white mixture evenly over the ladyfingers. Cover and refrigerate 6 hours or up to 12 hours. Just before serving, sprinkle evenly with the cocoa.
NUTRITION FACTS:
Calories 114(Calories from Fat 44)
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 89 mg
Sodium 88 mg
Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 7 g
Protein 7 g
This heavenly dessert translates to "pick me up" in Italian-and it lives up to its name. Thanks to the recent availability of pasteurized eggs, it's also a snap to make-no need to heat the eggs for safety's sake. For best results, make sure the bowl and beaters are squeaky clean when you beat the egg whites-even a trace of grease will hinder their ability to fluff up. You can try an 11-oz pound cake sliced into finger-sized strips in this recipe instead of ladyfingers.
2 pasteurized eggs, seperated, room temperature
2 pasteurized egg whites, room temperature
2 tablespoons granulated sugar
1 tablespoon madeira wine or dry port
1 1/4 cups part-skim ricotta cheese
1/2 cup cooled espresso or extra-strong coffee
15 lady fingers cookies
2 teaspoons unsweetened baking chocolate
1. In a large bowl, with an electric mixer at high speed, beat all 4 egg whites until firm (not stiff) peaks form; set aside.
2. In another large bowl, with an electric mixer at medium speed, beat the 2 egg yolks with the sugar and Madeira until frothy and lemon colored, 1 minute. Gently stir in the ricotta. Fold in the beaten egg whites.
3. Pour the espresso into a shallow bowl or pie plate. One at a time, dip the ladyfingers into the espresso and arrange on the bottom of an 8 X 8-inch glass dish or baking pan (they should fit snugly; break some cookies in half, if necessary, to fit).
4. Spread the egg white mixture evenly over the ladyfingers. Cover and refrigerate 6 hours or up to 12 hours. Just before serving, sprinkle evenly with the cocoa.
NUTRITION FACTS:
Calories 114(Calories from Fat 44)
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 89 mg
Sodium 88 mg
Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 7 g
Protein 7 g
This heavenly dessert translates to "pick me up" in Italian-and it lives up to its name. Thanks to the recent availability of pasteurized eggs, it's also a snap to make-no need to heat the eggs for safety's sake. For best results, make sure the bowl and beaters are squeaky clean when you beat the egg whites-even a trace of grease will hinder their ability to fluff up. You can try an 11-oz pound cake sliced into finger-sized strips in this recipe instead of ladyfingers.
