Whip yolkswith granulated sugar and Frangelico hot and cold. Halfway
through, add Mascarpone and continü whipping. Careful!! Mascarpone
will overwhip like cream. Meantime whip heavy cream with powder sugar
and vanilla. Combine all, folding carefully. Make sure that
yolk-mascarpone is cold enough or you will deflate your whipped cream.
Layer in shallow 200 pan with espresso soaked ladyfingers or Genoise
sheets.. 2 layers each. Starting with ladyfingers and ending with Cream
Base. Chill, cut into 24 servings. Top with grated couverture before
service, serve on large white plate with simple dusting of ground
chocolate.

Stichworte: Cake, Creams/pudding, Dessert, Italian, Mousse