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|Savoiardi lady finger/Boudoir biscuits / 4 to 6 trifle sponge cakes||14|
|Strong coffee||8 Tablespoon, cold|
|Eggs||2 (Size 1)|
|Caster sugar/Icing sugar||2 Ounce (50 Gram)|
|Sugar||10 Ounce (300 Gram)|
|Mascarpone cheese||1⁄4 Cup (4 tbs)|
|Chocolate||4 Ounce (Bitter Or Plain)|
Serving size: Complete recipe
Calories 4042 Calories from Fat 723
% Daily Value*
Total Fat 81 g124.5%
Saturated Fat 35.6 g177.9%
Trans Fat 0 g
Cholesterol 766.8 mg
Sodium 1161.8 mg48.4%
Total Carbohydrates 781 g260.4%
Dietary Fiber 6.7 g26.8%
Sugars 514.8 g
Protein 51 g102%
Vitamin A 50.1% Vitamin C
Calcium 42.5% Iron 30%
*Based on a 2000 Calorie diet
The recipes vary a great deal, so alternative suggestions are given on the right.
Soft Italian Mascarpone cheese is an essential ingredient.
Place the biscuits in a serving dish; if using trifle sponges, cut each of these into 4 pieces.
Blend the brandy and coffee together and spoon over the biscuits or sponges, making sure they are evenly moistened.
Separate the eggs, add the caster or sifted icing sugar to the yolks and whisk until thick and creamy.
Blend with the cheese.
Whisk the egg whites until stiff, fold into the cheese mixture.
Spread this over the base of the biscuits or sponges.
Coarsely grate the chocolate and cover the dessert with it.
Chill well before serving.