This recipe comes courtesy of Eating Italy from their “Cooking with Nonna” class. The impressive smooth and creamy dessert is packed with flavor without being too sweet – and is so easy to make.
Prep time: 20 minutes and a minimum of 2 hours resting time in refrigerator
60g / 1⁄4 cup caster/superfine sugar (and an extra tablespoon for the coffee)
250g / 1/2 lb mascarpone cheese
200g / 7 oz lady finger or Savoyard biscuits
1 – 2 cups espresso or strong coffee
3 medium eggs
Bitter cocoa powder/semi-sweet chocolate chips to sprinkle on top
- Boil coffee. When it is ready (this varies according to your coffee maker), pour it into a bowl and sweeten with a tablespoonful of sugar. Allow to cool.
- Separate the egg whites and yolks into two separate bowls.
- Whisk the 3 egg yolks with half of the sugar until pale and foamy. Add the mascarpone to the yolk mixture. Fold in until smooth and no lumps remain.
- Wash your whisk or electric whisks well, then beat the 3 egg whites with a pinch of salt, until they start to become firmer. At this stage, add the rest of the sugar and continue to whip until stiff peaks form (if you turn the bowl upside down, the mixture should not fall out!).
- Gently fold the egg whites into the mascarpone mixture with a spatula, trying not to knock the air out (fold from low to high). The mixture should be pale, foamy and creamy.
- Dip the lady fingers into the coffee for one or two seconds on each side (make it quick so the biscuits don’t break apart) and snugly lay as many biscuits (side by side) as you can fit on the bottom of your desired serving dish.
- Add spoonfuls of the mascarpone cream on top and repeat until you have used up all your ingredients (making sure to finish with a layer of the cream).
- Dust with sieved bitter cocoa powder, grated dark chocolate or chocolate chips.
- Refrigerate for at least 2 hours before eating. Buon appetito!
Enjoy while day-dreaming about your trip to Rome and planning visit with Nonna and the gang at Eating Italy.
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