Mix coffee and brandy. Beat eggs on medium/high speed thoroughly; gradually stir in sugar till light and thick. Mix mascarpone and a little egg mixture together. Add rest of egg mixture and then heavy cream, a little at a time, mixing after each addition, stopping once mixture has reached spreading consistency. In large, shallow serving dish, place half the slices of pound cake or lady fingers. Drizzle with half the coffee/brandy mixture. Sprinkle with 1/3 the semisweet chocolate. Spread with half the mascarpone cheese. mixture. Repeat layers. Decorate top with remaining semisweet chocolate. and white chocolate. Cover and chill four hours.
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