​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 


​15 large egg yolks
2 cups sugar 
52 ounces mascarpone 
2 1/2 gelatin sheets, softened 
5 large egg whites
1/2 cups sugar 
2 cups heavy cream, whipped 
5 1/2 cups cooled espresso 
1 cup Kahlua 
1 1/2 boxes ladyfingers 
3 cups chocolate shavings

In a mixer with whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone, whip until well blended. Meanwhile, squeeze all water out of gelatin, place in bowl over a double boiler, and melt down completely. In a separate bowl whip egg whites to a soft peak, gradually add sugar then slowly pour in melted gelatin sheets. Whip to a stiff glossy peak.
Fold whites into mascarpone and yolk mixture then fold in whipped cream. Combine espresso and Kahlua in a separate dish. 
To assemble soak one ladyfinger at a time, arrange neatly in rows close together until bottom of pan is completely covered. Pour 1/2 of the mousse onto the ladyfingers. Sprinkle 1 1/2 cups of chocolate shavings over mousse. Repeat all steps to complete final layer. Chill until set.

Yield:  24 servings