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Ladyfinger cookies. 8 ounces
Eggs, 4 large
8 cups espresso
3 tablespoons Dark Rum
8 ounces Marscepone cheese
8 ounces Ricotta
1 to 2 cups sugar (to taste)
1 teaspoon Dark Rum
ground cocoa
Mix the marcepone, ricotta, eggs, sugar, and 1 teaspoon rum in a large bowl. Chill and let thicken.
In a seperate bowl, mix espreso and rum at room temperature.
Dip the lady finger cookies in the espreso mixture and form a layer in a 9 X 9 pan. Cover the layer with a layer of the cheese mixture. Sprinkle with cocoa.
Repeat until you have many layers.
Chill. Keep cold until serving.
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 simbakins
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