Ingredients (8-10 portions)
- 250 gr mascarpone
- 2 eggs
- 3 tablespoons of sugar
- 400 gr of ladygfingers (savoiardiin Italian)
- 1 cup of espresso coffee
- 3 tablespoons of cocoa powder
- 2 tablespoons of marsala (or brandy)
Suggestion : You can use Our 500g cup Mascarpone and our Pavesini Biscuits instead of “Classic Savoiardi” as a lighter version
Put the sugar and the egg yolks in a large bowl. Beat well until the mixture is light and creamy. Add mascarpone and half of marsala, and beat well.
Beat the egg whites until stiff and add them in the mascarpone cream. Mix gently.
Pour the espresso in a shallow dish along with the remaining marsala. Stir well. Quick dip each ladyfinger in the espresso mixture turning for a few secs until they are nicely soaked.
Line these in the bottom of a glass dish until you have used half of the biscuits. Spread over half of the cream. Cover with the remaining biscuits and spread over the remaining cream. Dust with the cocoa.
Chill in the fridge for 4-5 hours or better overnight. Buon appetito!