Ingredients
● 4 egg whites
● 2 egg yolks
● 100 g (1/2 cup) of sugar
● 500 g (2 1/2 cups) of mascarpone
cheese
● 4 small coffee cups of espresso coffee
● 400 g of lady fingers (savoiardi) (or
sponge cake)
● unsweetened cocoa powder to
sprinkle over before serving
Preparation
Make espresso coffee, let it cool a bit.
Separate the egg yolks and the whites
of two eggs in two bowls.
Beat sugar into the egg yolks.
Beat the Mascarpone into the
sweetened yolks.
Add two more egg whites to the other
two and whisk until they form stiff
peaks.
Fold gently egg whites into
Mascarpone mixture.
Quickly dip both sides of the
ladyfingers in the espresso.
Layer soaked ladyfingers and
Mascarpone in a large bowl or pan
(start with fingers, finish with
mascarpone).
Sprinkle unsweetened cocoa powder
on top just before to serve.
Put in the fridge for one hour or two