An Italian dessert typically made from Lady Fingers, espresso coffee,
mascarpone cheese, eggs, cream, sugar, marsala wine, and cocoa (Wikipedia's description). Our recipe uses low-fat mascarpone,
no eggs, and only non-alcoholic ingredients. Once you have
the cold espresso ready the preparation is quickly done. Yet, MiseratU
needs a few hours rest in a fridge before you may serve it.
For about 30 x 15 cm MiseratU Fuer ca. 30 x 15 cm MiseratU * 14 ounces Lady Fingers (80 pieces) * 400g Biskotten (80 Stueck) * 2 big cups strong, cold espresso, * 500 ml starken, kalten Espresso add some drops almond flavoring mit ein paar Tropfen Bittermandelaroma or better 1 small cup almond sirup oder besser 1 kl. Tasse Mandelsirup * 1 1/2 pound low-fat mascarpone, * 750 g Mascarpone light mit add 5 ounce Vanille flavored yogurt 150 g Vanille-Joghurt and a handful of sugar und einer Handvoll Zucker (75 g) and stirr well gut verruehren Take half of the Lady Fingers and dip Die Haelfte der Biskotten im Kaffee one at a time into the coffee mixture, traenken und damit den Boden einer and cover the base of a baking or passenden Form auslegen. serving dish. Spread half of the mascarpone mixture Die Haelfte der Mascarpone-Creme evenly over the layer of Lady Fingers. gleichmaeszig darueber verstreichen. Repeat these steps with a second layer Das ganze mit der zweiten Haelfte der of Lady Fingers and a final layer of Biskotten und der Creme wiederholen. cream. Put the MiseratU in a fridge for at Das MiseratU im Kuehlschrank fuer least 4 hours. mindestens 4 Stunden abkuehlen lassen. Before serving cover it with cocoa Vor dem Servieren mit Kakaopulver und/ powder and/or shaved chocolate. oder Schokoladeraspeln bestreuen.