Updated: Dec 24, 2020
Difficulty: Low Preparation: 40 min Portion: 8 people Note + 2 hours for rest in the refrigerator
Savoiardi or any similar cookies 300 g Fresh eggs (about 5 medium) 220 g Mascarpone 500 g Sugar 100 g Mocha coffee 300 g Bitter cocoa powder for the surface to taste
Start with the eggs (fresh): then carefully separate the egg whites from the yolks, remembering that in order to whip well, the egg whites must not show any trace of yolk. Then whip the yolks with the electric whisk, pouring only half a dose of sugar.
As soon as the mixture has become clear and frothy,and with the whisk still working, you can add the mascarpone, little by little.
Once you have incorporated all the cheese you will have obtained a thick and compact cream; keep it aside. Clean the whisk very well and whisk the egg whites by pouring the remaining sugar a little at a time. You will have to mount them when the snow is firm; you will achieve this when the mass does not move when you turn the bowl over. Take a spoonful of egg whites and pour it into the bowl with the yolks and sugar and mix vigorously with a spatula, so you will dilute the mixture
Then proceed to add the rest of the egg whites, little by little mixing very gently from the bottom upwards. Once ready, spread a generous spoonful of cream on the bottom of a 30x20cm baking dish and spread well. Then soak the cookies for a few moments in the cold coffee already sweetened to your liking (we have added only 1 teaspoon of sugar), first on one side and then on the other. Gradually spread the cookies soaked on the cream, all in one direction, so as to obtain a first layer on which you will distribute a part of the mascarpone cream. Again you will have to level it carefully so as to have a smooth surface. And continue to distribute the cookies soaked in coffee, then make another layer of cream. Level surface and sprinkle with bitter cocoa powder and leave to harden in the fridge for a couple of hours!
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