Ingredients for 8 people:
- 250 g of mascarpone cheese
- 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:
- An electric or manual whisk
- A bowl
- A rectangular oven serving dish, measuring about 30×15 cm
Method:
- Separate the egg whites from the yolks and beat the whites into stiff peaks (like meringue).Add the yolks and continue beating.
- Gradually add the sugar and mascarpone, beating more slowly. Be careful not to beat it too long, as it will make the mixture too thick.
- Once the mascarpone cream is ready, soak half of each Savoiardi in it along its length.Place the cookies with the dry side facing upward, one next to the other, to create a compact layer without overlapping. Pour all the mascarpone cream over the cookies and level the surface using a paddle.
- Sprinkle the cocoa powder evenly over the surface of the cream. Refrigerate the dessert for at least 2 hours, but no more than one day, before serving.
Some recipes suggest adding liqueur to the coffee, but I prefer to serve it in a glass to drink, perhaps as you savor my tiramisù!