40 grams sugar
250 grams mascarpone
coffee (20 cl. black)
unsweetened cocoa powder
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1Separate egg whites from yolks.
2In a bowl, whisk the yolks with the sugar.
3Add the mascarpone, and whisk to combine.
4In another bowl, beat the egg whites until stiff with a pinch of salt.
5Gently fold the beaten egg whites into the previous mixture.
6Dip the ladyfingers in the coffee.
7Line the bottom of a plastic container with ladyfingers.
8Cover with a layer of cream.
9Add another a layer of ladyfingers.
10Finish with a layer of cream.
11Sprinkle with cocoa powder.
12Put the lid on the plastic container and put it in the freezer.