Ingredienti
[ 500g | 1 lb ] mascarpone
4 eggs + 2 yolks
[ 125g | 3/4 cup ] sugar
[ 300g | approximately 40 ] savoiardi or lady fingers
espresso as needed
3 tbsp cocoa powder
(optional) chocolate shavings
(optional) liqueur
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Ricetta
Beat the eggs yolks with the sugar until they are aereated and creamy. Beat the whites, then mix the eggs with the mascarpone and, if you choose so, your favorite liqueur. Mix thoroughly.
Layer the bottom of a pan with savoiardi dipped in the espresso so that they are wet only on the outside (their center should remain crisp). About a cup of coffee should be sufficient. Top with about half the mascarpone mixture and then repeat for another layer of savoiardi and mascarpone.
Finally, sift a thin coating of cocoa powder on top (about 3 mm). If you would like more chocolate, add shavings (dark chocolate, of course). Let it rest in the fridge for 5 hours or overnight.
Notes:
For a fluffier mascarpone cream, beat the egg whites separately until stiff and gently fold them in with the mascarpone and egg yolk mixture until uniform.
Also, the motivation for refrigerating the dessert is twofold: as it cools it becomes firmer and the savoiardi collect moisture so they become slightly soft.
Substitute half the mascarpone with whipped cream.
Copyright © 2001-2009 Gianmarco Pinton
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