Servings: 6

3 eggs, yolks and whites separated
1/2 cup (110g) caster sugar (superfine sugar)
1/2 tsp vanilla extract
250g mascarpone
1 1/4 cups black coffee, hot and strong!
2 tbsp (or more!) Frangelico or Kahlua, or other liquor of choice (skip for alcohol-free)
200g (24 – 30) ladyfingers, pavesini or savoiardi biscuits
Cocoa, for dusting

Beat yolks and sugar in a stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl set aside.
Clean bowl and whisk. Add egg whites and beat until it’s stiff (3 minutes on speed 7, should be all white foam)
Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined – don’t bash out all the air in the egg whites!
Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 20cm square dish or some small containers.
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover, refrigerate for at least 4 – 5 hours, preferably overnight
Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.

Leave a Reply

Your email address will not be published. Required fields are marked *