Ingredients
- 4 eggs
- 100 g of sugar
- 500 g of mascarpone
- 300 g of ladyfinger biscuits
- 250 ml of strong cold coffee
- Cocoa powder to sprinkle
- 1 pinch of salt
Step-by-step
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- Separate the whites from the yolks.
- Put the butterfly on, add the whites with a pinch of salt and whip 4 min/speed 3.5, set aside.
- Without washing, add the yolks and the sugar and beat 2 min/speed 4.
- Add the mascarpone and mix 30 sec/speed 3 until smooth cream.
- Remove the butterfly and fold in the whipped whites with the spatula.
- Dip the biscuits in the coffee and form a layer in a dish.
- Cover with half of the cream and repeat another layer.
- Refrigerate at least 4 hours and dust with cocoa just before serving.
Tips
- Do not soak the biscuits too much.
- Better from one day to the next.
- Use a well-loaded espresso coffee.
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