Ingredients:

4 eggs (the yolks + some of the whites, according to taste. I use 2)

16 spoonfuls of sugar

0.5 Kg mascarpone cheese

coffee (approx 0.5 l.)

sponge fingers

cocoa powder to decorate

Preparation:

Beat the yolks with the sugar until white. Add mascarpone and stirr well to obtain a homogeneus thick cream. Whip the whites until firm and add delicately to the cream. Alternate layers of sponge fingers soaked in coffee and cream, ending with cream ,and sprinkle with cocoa. Refrigerate for at least one day.

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