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Indulgent and delicious, this favourite Italian sweet is a harmonious combination of velvety mascarpone, sponge fingers steeped in espresso, eggs, sugar and a dusting of cocoa. Some like to add strawberries, pistachio cream or a glug of Marsala wine. Here’s our recipe...
Serves 8
INGREDIENTS
- 4 medium eggs
- 500 g Mascarpone Santa Lucia Galbani
- 4 tablespoons sugar
- 300 g ladyfinger biscuits
- 8 cups of iced coffee (prepared with mocha)
- 50 g liqueur to taste
- sifted bitter cocoa
- salt to taste
METHOD
1. Divide yolks from whites and put in two different bowls. Add 1 tablespoon sugar to egg yolks and, using a whisk or an electric mixer, mix until clear and fluffy.
2. Add mascarpone and beat to a smooth and fluffy cream.
3. Start whisking egg whites alone until semi-whipped, then gradually add 2 tablespoons sugar and continue to whip until stiff.
4. Add egg yolk and mascarpone mixture to stiff egg whites very gently, folding mixture from bottom to top so the egg whites do not lose their softness. Pour everything into piping bag and place in fridge to rest.
5. Mix remaining 1 tablespoon sugar with the coffee liqueur and the cold coffee to make the sauce for soaking the ladyfinger biscuits.
6. Assemble by taking a small baking dish and spreading it with a layer of cold cream, then cover it with a layer of ladyfinger biscuits soaked in the syrup. Cover with another layer of cream, then another layer of ladyfinger biscuits and so on until ingredients are used up.
7. Place dessert in the fridge for at least two hours.
