Co
Cook
What à pleasure to do this recipe.
Ustensiles
Ingrédients — 4 parts
Préparation
1
Separate the egg whites from the yolks
2
Beat the caster sugar with the egg yolks vigorously until pale
3
Add the mascarpone and mix until smooth
4
Set aside in the fridge
5
Beat the egg whites until stiff
6
Gently fold the egg whites into the previous preparation
7
Mix the alcohol and coffee, quickly soak the biscuits
8
Arrange a layer of biscuits at the bottom of the dish
9
Cover with half of the mascarpone cream
10
Arrange a second layer of biscuits soaked in coffee
11
Cover with the remaining mascarpone cream
12
Refrigerate for at least 4 hours (ideally 24 hours)
13
Sprinkle with bitter cocoa before serving.