Mascarpone Mousse

200 grams Mascarpone

4 egg yolks

50 grams granulated sugar

1-1/2 leaf gelatin

40 grams melted butter

Mix egg yolks with sugar, and fluff it. Combine with mascarpone. Soak gelatin in cold water, and let it bloom. Drain, melt gelatin and add to egg yolks and mascarpone. Add melted butter.

Lady Fingers

6 egg yolks

6 egg whites

6 ounces sugar

4-1/2 ounces flour

Powder sugar

Whip egg yolks with 3 ounces of sugar. Beat 6 egg whites with 3 ounces of sugar until it forms stiff peaks. Combine egg yolks with egg whites. Add flour. Pipe it to form ladyfingers (or desired shape). Dust with powder sugar. Bake at 340 degrees for about 12 minutes.

Syrup

Double espresso

Amaretto

Grand Marnier

Simple Syrup (1 part sugar; 1 part water)

Mix the above ingredients together to taste. Soak baked ladyfingers. Line bottom of bowl with soaked ladyfingers. Add layer of mousse. Add layer of soaked ladyfingers. Add another layer of mousse. Top it off with fresh whipped cream. Dust with cocoa powder and garnish with chocolate shavings.

Recipe is courtesy of Ettore's Restaurant and European Bakery in Sacramento.

www.ettores.com