Portions:
12
Ingredients
- 1/2 cup hot espresso coffee
- 1 1/2 cup maple syrup (preferably dark syrup for its robust flavor)
- 1/2 cup liqueur (like Triple Sec or Amaretto)
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 6 eggs, separated
- 2 - 17 oz tubs of mascarpone cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 12 ladyfinger cookies, broken in half
- 1/2 cup walnuts, grilled and chopped (optional)
- 1/4 cup cocoa powder
- 1/4 cup maple sugar (or maple flakes)
Method
- In a bowl, mix together the espresso and 1/2 cup of the maple syrup, then add the liqueur and dried fruit. Set aside.
- In a large bowl, beat the egg whites until stiff peaks form.
- In another large bowl, beat the mascarpone, egg yolks, vanilla and remaining maple syrup. Then, carefully fold into the egg whites using a spatula.
- Place 6 cookies at the bottom of a 12-cup glass dish, then pour half of the dried fruit and coffee mixture evenly over the top.
- Sprinkle half of the nuts and spread half of the mascarpone filling on top. Repeat to create a second layer.
- Refrigerate for at least 6 hours, then sprinkle with cocoa and maple sugar before serving.
