- 3 eggs
- 250gr mascarpone
- 110gr sugar
- 2 cups coffee
- 2 packs of sponge fingers
- Dark cocoa powder
1. Separate the eggs
2. Mix the yolks with the sugar, then add the mascarpone.
3. Beat the whites until nice and firm, then gently fold into the mascarpone mixture
4. To prepare the cake, dip the sponge fingers in coffee and place in the bottom of a rectangular oven dish until completely covered.
5. Cover with half the creme and repeat another layer of biscuits and creme
6. Top with a thin layer of dark cocoa
Leave in the fridge for at least 4 hours.
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