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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 1 tsp. butter
- 1 TB. powdered sugar
- 3oz. package ladyfingers
- 6oz. package semi-sweet chocolate chips
- 3 TB. Grand Marnier
- 4 eggs, separated
- 1/4 cup sugar
- 1 cup heavy whipping cream
Method
- Grease a 8 inch springform pan with the butter. Sprinkle with powdered sugar and swirl to coat sides of pan.
- Separate ladyfingers and line sides of pan. Crumble remaining cake and press into bottom of pan, and set aside.
- Melt chocolate and Grand Marnier in double boiler or on low setting of your microwave, stirring till melted and smooth.
- Transfer to a large mixing bowl and add yolks one at a time beating after each one. In second bowl, beat egg whites till they reach soft peaks. Gradually add sugar and continue beating till they are stiff.
- In a third bowl beat the heavy cream till stffly whipped. Fold egg whites gently into whipped cream.
- Then fold egg/cream mixture into choclate till thouroghly mixed but taking care not to deflate your mixture.
- Pour into your prepared pan and put into freezer for at least 4 hours.
- To serve, release springform sides, slice and serve. I like to garnish it with a dusting of powdered sugar,a strawberry,and a sprig of mint.
