Serves 1
Directions
- 1Separate the yolks and whites of 5 very fresh eggs.
- 2Put the egg whites aside and whip the yolks with 60g of sugar until light and fluffy.
- 3Lower the hand mixer speed and add 750g of Mascarpone cheese, one spoonful at a time.
- 4Whip egg whites to stiff peaks and add 60g of sugar a little at a time.
- 5Add a first ladle of egg whites to the cream, stirring vigorously.
- 6Add the rest of the egg whites gently, stirring from the bottom up.
- 7Pour 300g of freshly brewed coffee into a bowl and sweeten to taste.
- 8Spread a spoonful of cream on the bottom of a pan.
- 9Soak 250g of ladyfingers in the coffee.
- 10Create a layer of ladyfingers.
- 11Continue alternating cream and ladyfingers.
- 12Transfer the remaining cream into a pastry bag and decorate the dessert.
- 13Sprinkle with unsweetened cocoa powder to taste.
- 14Refrigerate for 2 hours.
- 15Serve.
Ingredients
- 5 very fresh eggs
- 60 g sugar
- 750 g Mascarpone cheese
- 60 g sugar
- 300 g freshly brewed coffee
- 250 g ladyfingers
- unsweetened cocoa powder
Equipment
hand mixerbowlpanpastry bag
Tips
- To whip egg whites to stiff peaks, the whisks must be very clean and the egg whites must be free of traces of yolk.
- To check if the egg whites are properly whipped, turn the bowl over.
- Alternatively, use pasteurized eggs: whip the yolks with a sugar syrup heated to 249.8°F/121°C.
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