Ingredients
| Ingredient |
Amount |
| Egg |
2 (large) |
| Mascarpone |
250 g |
| Sugar |
45 g |
| Coffe |
200 ml |
| Vanilla extract |
5 ml |
| Ladyfingers |
100-120 g |
| Baking soda |
5 g |
| Whipping cream |
100 g |
| Cocoa powder |
For dusting |
Steps
- Brew strong coffee and let it cool to room temperature.
- Separate egg yolks and the whites.
- Whisk the 2 egg yolks with sugar until pale and creamy.
- Add mascarpone to the yolk mixture and mix until smooth.
- Whisk the 2 egg whites to stiff peaks.
- In a separate bowl, whip 100 ml cold whipping cream to soft peaks.
- Fold everything together. Gently fold whipped egg whites into the mascarpone-yolk mix using a spatula.
- Fold the whipping cream last, carefully, to keep the mixture airy and smooth. Pour in the vanilla extract to finish.
- Assemble the ladyfingers. Quickly dip ladyfingers one by one into the container.
- Arrange a layer of dipped ladyfingers at the bottom of the box.
- Spread half the mascarpone cream mixture on top.
- Repeat with another layer of dipped ladyfingers, then the remaining cream.
- Cover and refrigerate for at least 4 hours (preferably overnight).
- Dust generously with unsweetened cocoa powder just before serving.
Tips
- Use clean, grease-free bowl to whisk the egg whites. Otherwise they won’t whip properly
- Ensure stiff peaks on egg whites mixture and soft peaks on whipping cream mixture
- Dip the ladyfingers into the coffee; don’t soak them.