Product Used

  • 3 + 2 yolks eggs
  • 1 tbsp unsweetened cocoa powder
  • 3 tbsp marsala
  • 1 lb mascarpone wine
  • 24 sponge fingers
  • 7 tbsp granulated sugar
  • 1 1/4 cups strong cold coffee
  • pinch salt

Recipe Instructions

Separate the eggs. Whisk the whites for 5-10 minutes until stiff using the egg whisk. Remember to remove the pusher from the feed tube first. Set aside in a large bowl. Blend the sugar and egg yolks in the bowl with the metal blade until light and fluffy. Add the marsala and mascarpone. Pour this mixture onto the beaten egg whites and gently fold in with the spatula. Briefly dip half the sponge fingers in the cold coffee and arrange them in the bottom of the serving dish. Cover with half the cream mixture. Repeat this operation, with a layer of biscuits, dipped in coffee followed by a layer of cream. Dust with cocoa powder and chill for 4 hours.

Leave a Comment

Your email address will not be published. Required fields are marked *