Watch this recipe in its video-version
Ingredients
10 to 12 SERVES
Egg 220gr
Sugar 100gr
Mascarpone 500gr
Marsala Wine 80gr
Coffee 50gr
Salt and Cocoa
Savoiardi (similar to but larger 15/16 than Ladyfingers)
Procedure
1. Separate the yolks from the egg whites. (photo1)
2. Beat the yolks and the sugar.
3. Whip the whites and the salt.
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4. Add the yolks and sugar to the mascarpone . (photo 2 and 3)
5. Lighten the mixture by adding the whipped cream. (photo 4)
6. Add the marsala to the coffee.
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7. Soak the savoiardi in the mixture of coffee and marsala and lay them out in the desired mould. (photo 5)
8. Alternate layers of mascarpone with layers of savoiardi; top off with the mascarpone cream. (photos 6, 7 and 8)
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9. Refrigerate and sprinkle with cacoa.(photo 9)
10. Serve at 6 to 8C°.
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Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco
Photos: Paolo Della Corte- FOOD REPUBLIC
