Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
55 mg
18 g
7 g
114 mg

2 egg yolks
¼ cup cane sugar
1 Tbsp Marsala wine
2 Tbsp white chocolate chips
½ vanilla bean, scraped
½ Tbsp gelatin
1 Tbsp water
⅓ cup low-fat cream cheese
2 egg whites
1 Tbsp cane sugar
⅓ cup heavy cream
½ cup brewed coffee
20 lady fingers
Dash cocoa powder

  1. In a double boiler, combine egg yolk, sugar, wine, chocolate and vanilla bean.  Mix well. Heat until thickened, about 8 to 10 minutes. Do not let simmer. Set aside to cool.
  2. In a small saucepan, combine gelatin and water and let sit for 5 minutes to bloom gelatin. Heat over low to dissolve. Cool and add to egg mixture.
  3. In a small bowl, whip cream cheese and add to cooled egg mixture.
  4. In a separate bowl, whip egg white with electric mixer until frothy. Increase speed and gradually add 1 tablespoon sugar. Whip until stiff peaks form. Set aside.
  5. In another bowl, whip cream until soft peaks form. Do not over mix.
  6. Fold egg mixture into egg whites. Gently fold in whipped cream.
  7. Lay half of lady fingers on bottom of a large bread pan. Brush with coffee. Spread ½ of custard over the top. Soak remaining lady fingers in coffee and layer over custard. Top with remaining cream mixture. Sprinkle with cocoa powder. Place in freezer for at least 2 hours or overnight to set.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>