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6
Easy
By Karen Morgan
Published 2010
Here is my take on the Italian classic. I honestly thought I’d never get a chance to enjoy this dessert again, until I came up with the recipe for ladyfingers. After that, I went hog wild. The key here is to use very good, strong espresso and an equally good, smooth Calvados.
Pour the espresso and Calvados into a shallow bowl and set aside. In a medium bowl, whisk together the egg yolks and the
In a stand mixe