- 200 GRAMS MASCARPONE CHEESE
- 2 EGGS
- 2 TABLESPOONS OF SUGAR
- 12 FRESH SAVOIARDI BISCUITS
- 1 CUP ESPRESSO COFFEE
Beat slowly the egg yolks with the sugar, add very slowly mascarpone cheese, it has to be melted. Whisk the egg whites until stiff, than slowly add into the mascarpone cream.
Take a cake tin when you have the coffee ready (which must fill a breakfast cup), cut the Savoiardi Biscuits into three slices lengthwise and each slice soak in the sweetened coffee and then slowly line the whole mold.
Arrange in layers the cake, soaked biscuits – mascarpone cream and so on, ending with the biscuits.
Rest the cake in fridge and topping with whipped cream before serving.
This dose is for six people
( Press the slices lightly, not to let them strain the coffee )
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