Ingredients   for 4

250 gr  mascarpone cheese

3 egg yolks

2 white egg

100 gr sugar

8 savoiardi cookies

2 cups of extra strong coffee

unsweetened cocoa

 

In a  bowl, whisk, egg yolks and  sugar. Whip fast to thicken. Then, spoon by spoon fold in mascarpone. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken. Whip the egg whites and add them to the mascarpone cream, stirring from bottom to top. On a small plate, mix espresso. Quickly dip each side of the biscuits (do not completely soak), then add a layer to the bottom of your serving dish. Top with mascarpone mixture, then repeat for three times and top with the rest of the mixture. Cover and rest in fridge for 1/2 hours or overnight. Sprinkle cocoa on top before serving.

 

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