300 g Savoiardi biscuits (or lady fingers)
450 g Mascarpone cheese
3 egg whites
5 egg yolks
150 g sugar
1 to 2 cups cold coffee
1/2 an espresso cup brandy
bitter cocoa
300 g Savoiardi biscuits (or lady fingers)
450 g Mascarpone cheese
Mash the egg yolks and sugar until creamy; then mix in the cheese. Add the brandy and mix well until you have a homogeneous cream. Beat the whites separately until stiff peaks form, and then blend those in with the first mixture. This is what is used for the cream layers. The layers in between will be lady fingers dipped in the cold coffee. Probably the best number of layers is five (three cream, two lady finger, alternating). Then sprinkle cocoa on the top and refrigerate for at least 2-3 hours.
