Directions
- 1Prepare your espresso
- 2Divide six egg yolks from the six egg whites
- 3Divide 1 and 1/4 cup sugar between the two bowls
- 4Add the mascarpone to the yolk mixture
- 5Mix the ingredients of the yolk mixture
- 6Whip your egg white/sugar mix
- 7Add the yellow into the white
- 8Fold it in
- 9Put a small amount of the mixture on the bottom of the baking pan
- 10Dip your ladyfingers into the coffee
- 11Arrange the ladyfingers in the baking pan, in an alternating pattern
- 12Cover with the cocoa powder
- 13Cover with aluminum foil
- 14Refrigerate for 24 hours
Ingredients
- 2 packages Ladyfingers
- 500 g Mascarpone
- 3 moka-fulls Espresso
- 6 Eggs
- 1.25 cups Sugar
- 1 cup Cocoa powder
Equipment
mixermoka potspoonbowlwhiskbaking pansieve
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