Ingredients
- 300g savoiardi ladyfingers
- 500g mascarpone
- 4 eggs, separated
- 100g sugar
- 300ml strong espresso, cooled
- Cocoa powder
- Splash of Marsala
Method
- 1
Whisk yolks with sugar until pale and ribbony.· 5m
- 2
Fold in mascarpone until smooth, then fold in stiff egg whites.
- 3
Dip ladyfingers briefly in espresso with Marsala.
- 4
Layer ladyfingers and cream in a dish, finishing with cream.
- 5
Chill thoroughly, dust generously with cocoa before serving.· 240m