Ingredients
Method
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add mascarpone and cream cheese to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set in the refrigerator.
- Cut the pound cake lengthwise in this strips, and place into a large dish. Splash generously with coffee. Spoon half of the cream filling over the lady fingers. Repeat with cake, coffee and filling.
- Garnish with cocoa. Refrigerate several hours or overnight.
- Estimated cost: $16.00