Cooking Instructions
- 1
Take out the mascarpone and make the coffee 30 minutes before starting
- 2
Put the eggs whites in a bowl with a dash of salt and place in the fridge
- 3
Make the coffee and let it cool down if you haven't prepared it.
- 4
In a big bowl, mix together the egg yolks with the sugar with a hand mixer until it gets white and very creamy.
- 5
Add the mascarpone to the eggs and sugar mixture. Add two spoonfuls at a time and make sure the cream is well mixed
- 6
Once the mixture is creamy, whip the egg whites until very firm.
- 7
Add a spoon of egg white to the mixture and mix very fast.
- 8
Add the remainder in three times, slowly mixing so the egg whites are not mashed too hard
- 9
Dip each ladyfinger in the coffee. To avoid dropping them, dip one side and then the other. The middle part can stay a little dry.
- 10
Place half the ladyfingers in a rectangle baking pan (17 cm x 25 cm)
- 11
Cover the first layer of biscuits with the cream.
- 12
Add another layer of ladyfingers and cover with cream.
- 13
Even out the cream using wrapping paper.
- 14
With a strainer, sprinkle cocoa on the surface and clean up the edges.
- 15
Refrigerate up to 24 hours.
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