Strawberries, whip cream, confectionery sugar, store bought crepes heated in a pan on both sides and then drizzle with chocolate sauce…can it be any easier????
This is a recipe that I learned while cooking at the “Fontana de Papa” in Tolfa, Italy!!! What an experience we had there! Assuntina & Claudio and Matilde were the best!!! This is one of our favorites! Now mind you, in Europe they measure in grams…so I did some “approximations” in cups etc…it’ll be just fine…TRUST ME!!!!
*****NOW….go get everything….measure it, chop it have the coffee made & cooled, and get 3 bowls.***** THEN, let’s get started!!!
INGREDIENTS:
1 c cocoa powder (Hershey’s is just fine)
3 eggs separated
5TBS sugar
2 cups whipping cream OR 2 8oz containers of cool whip (lots easier)
2 cups “cooled” espresso or regular coffee
2 pkgs LU le petit Beurre (butter biscuits)
4 oz dark chocolate bar chopped to chunky pieces (Nestles’, Ghiradelli…etc)
8×11 or 9×13 pan
Have 3 bowls. (1) egg white (1) egg yolks (1) whipping cream
whip egg whites with hand mixer until peaked( largest bowl)
whip egg yolks with 5 TBS of sugar
fold egg yolks and egg whites together
now whip the cream in the 3rd bowl and then fold into egg mixture (***OR use the 2 containers of cool whip)
once this is folded together take some and coat the bottom of the 8×11 pan (thin coat)
now dip the biscuits into the coffee and then lay it on top of the cream mixture in the pan. do this until the whole pan is covered (approx 12-15 biscuits)
then put another layer or cream just covering the biscuits
take a handful of cocoa and sprinkle it around
follow with a handful or two of the dark choc and do this for 3 layers with the last layer being biscuit, cream, cocoa & dark chocolate. once it is done, cover it and refrigerate! It’s like making a lasagna with the layering!
I added more to the ingredients here than I did in the video…I ran out and had to improvise!! It turned out great, by the way!! hahaha