1 cup rum or liqueur (Amaretto/almond, Frangelico/hazelnut)
2 to 3 tablespoons unsweetened cocoa, sifted or coarsely grated bittersweet chocolate
1/2 pound Mascarpone cheese, softened
Arrange ladyfingers on bottom of 8x13 rectangular dish and pour rum over them.
Mix egg yolks and powdered sugar in a large bowl and beat well until mixture turns pale yellow and ribbons form when raising beaters. Carefully stir in Mascarpone until they are completely incorporated.
Whip egg whites to form stiff peaks. Gradually, fold in egg whites gently. Pour mixture over ladyfingers and top with
chocolate. Refrigerate for 2 hours.
Cover the grapes generously with sour cream. Cover with a large sprinkling of brown sugar. Place in the refrigerator
uncovered. In a few hours the brown sugar will melt over the sour cream.
This same method can be used for other fruit such as figs, cherries, mangoes, etc., as a way to make a very quick elegant dessert.
Mix all ingredients other than the egg whites.Beat the whites until they become stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom turns brown.