Ingredients for 8 people
250 g of mascarpone
3 full spoonfuls of sugar
3 whole eggs
2 spoonfuls of unsweetened cocoa powder
16 Savoiardi cookies (ladyfingers)
1 cup of Italian espresso coffee
WHAT YOU NEED
You will need an electric or manual whisk, a bowl and a rectangular oven serving dish
measuring about 30×15 cm.
PREPARATION
Making this dessert, which everybody will like, is really easy and quick.
Separate the white of the egg from the yolk and use the whisk to beat it into stiff peaks
(like a meringue).
Then add the yolks and go on beating, then add the sugar and finally the mascarpone,
beating more slowly.
If you beat it too long, it will make the mix too thick.
Now the mascarpone cream is ready. Soak half of each Savoiardi in it along its length.
This way, half the cookie will absorb coffee and the other half will absorb the cream.
Place the cookies with the dry side pointing upward, one next to the other, so as to make
a compact layer, without letting the cookies overlap.
Now pour all the mascarpone cream and level the surface using a paddle.
Distribute the cocoa powder so it covers the surface of the cream perfectly.
Put it in the fridge. You must wait at least 2 hours but no more than one day to eat it.
You will find a lovely contrast of flavors between the bitterness of the
cocoa and the sweetness of the cream, creating a perfect balance.
Other recipes for this dessert suggest adding liqueur to the coffee, but
I think the liqueur should be put in your glass to drink, perhaps as you
taste my tiramisù!