Ingredients
Scale
- 1 cup brewed espresso (cooled)
- 500 grams mascarpone cheese
- 24 ladyfingers (savoiardi)
- 100 grams granulated sugar
- 3 large eggs (separated)
- Unsweetened cocoa powder (for dusting)
Instructions
- Brew espresso and let it cool; mix in one tablespoon of sugar.
- In a mixing bowl, whisk egg yolks with sugar until pale; fold in mascarpone until smooth.
- In another bowl, beat egg whites until stiff peaks form; gently fold into the mascarpone mixture.
- Briefly dip each ladyfinger in the espresso mixture and layer them in a dish.
- Spread half of the mascarpone cream over the ladyfingers; repeat with another layer.
- Refrigerate for at least four hours or overnight before serving. Dust with cocoa powder prior to serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 290
- Sugar: 21g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg