| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 6 | egg yolks | |
| 1/2 | cup | sugar |
| 2/3 | cup | 2% low-fat milk |
| 1 1/4 | cups | low fat whipping cream |
| 1 | teaspoon | vanilla extract |
| 8 | ounces | mascarpone cheese |
| 1/4 | cup | coffee -- strong |
| 1/4 | cup | Kahlúa or other coffee liqueur |
| 48 | ladyfinger cookies | |
| 1 | tablespoon | unsweetened cocoa powder |
| In a medium saucepan whisk together egg yolks and sugar. Whisk in milk and cook over medium heat until boiling stirring constantly. Boil for one minute. Remove from heat. Cover tightly and chill in refrigerator for one hour. Beat vanilla into whipping cream until stiff peaks form. Whisk mascarpone into the egg yolk mixture. Combine coffee and Kahlúa. Split ladyfingers in half and dip in coffee mixture. Layer half of the cookies in a 7x11 inch pan. Spread half of mascarpone mixture over cookies. Spread half of the whipping cream over cheese layer. Repeat layering and sprinkle cocoa powder over top. Cover and refrigerate for 4 to 6 hours or until set. Makes 12 servings |
| Per Serving: 409 Calories; 23g Fat (52.2% calories from fat); 8g Protein; 40g Carbohydrate; 1g Dietary Fiber; 322mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates. |