INGREDIENTS :

5 eggs

5 tablespoons of sugar

1 tablespoon of vanilla

450 g of Mascarpone

1 litre of Cool Whip

1 12 cup pot of Medaglia D'Oro Caffe Espresso Coffee

1 oz of Sambuca (or preferred liquor)

Savioiardi lady fingers (about 50)

Cocoa

PREPARATION: Pour prepared Medaglia D'oro coffee into a large bowl. Add Sambuca and let the bowl cool. In a separate bowl, beat the eggs, sugar and vanilla. Add about 5 teaspoons of coffee to taste, continue beating until fluffy. In another bowl, mix softened Mascarpone cheese with cool whip. Add egg mixture and beat until creamy. Dip Savioiardi cookies in coffee (for 3-5 seconds) and align in rectangular dish.

When layer is complete, pour ½ of the cheese and cool whip mixture on top. Add second layer of dipped cookies. Pour remaining cheese mixture. Sprinkle with cocoa. Refrigerate for 24 hours and enjoy!

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