Victoria Geib

First Place and Best of Show
2017 Cooking with Ohio Wines Competition at the Ohio State Fair


7 large egg yolks
1 1/4 cups sugar
3 cups marscapone
1 tsp vanilla
4 1/2 tbsp water
2 packets powder gelatin, unflavored
3 egg whites
1 cup heavy cream, whipped to stiff peaks
2 cups Wyandotte Vintage Harbor Reserve Dessert Wine
26 ladyfingers
10 oz dark chocolate kisses, crushed
sweetened cocoa powder (garnish)


Over a double boiler, whish together the egg yolks and 1 cup of sugar until warm to the touch. Transfer to a stand mixer with a whip attachment, whip yolks until thick and light yellow. Add marscapone and whip on medium high until light and well incorporated. Pour water over gelatin in a small bowl (keep in mind this will go over the double boiler as well, so plan your size accordingly.) Let sit for 15 minutes or until all the water has been absorbed. Place gelatin over the double boiler until gelatin is completely dissolved. In another bowl whish together egg whites and 1/4 cup sugar until warm to the touch. Transfer to stand mixer with a whip attachment, whip whites until medium peaks and slowly add the melted gelatin. Continue mixing until stiff, glossy peaks have formed. Fold together the yolks mixture, meringue and whipped cream to form a custard and set aside. In a shallow bowl, pour two cups of Vintage Harbor Reserve and soak one ladyfinger at a time for 3 seconds each and arrange close together in neat rows to cover the bottom of a 8×10-inch dish. Place a thin dusting layer of crushed kisses, followed by a half-inch layer of custard, then another dusting layer of crushed kisses. Repeat the ladyfinger layer again as previously directed, followed by crushed kisses and piped custard with a star tip to reach just over the edge of the dish. Garnish with cocoa powder as desired. Chill to let set over night or at least 4 hours.