Chef: That’s Amore Cheese

Course: Dessert

Servings: 6 people

300 mL Espresso Coffee
4 eggs
80g Sugar
1 pinch salt
300g savoiardi biscuits
500g That’s Amore Mascarpone
2 tbsp marsala liquor or brandy
Dutch cocoa powder for dusting

Brew coffee, set aside and leave it to cool.
Separate egg whites from yolks in 2 different bowls.
Whisk egg yolks with sugar for 5-6 mins, until pale and fluffy.
Add mascarpone and whisk gently until smooth.
Whip the egg whites with a pinch of salt until stiff, add whites to the mascarpone mixture and fold gently.
When coffee is cool, add marsala and stir.
Dunk the savoiardi in the coffee, quickly and one at the time, and arrange them in a ceramic tray to create the first layer.
Pour half of the mascarpone mixture over the first layer of savoiardi biscuits.
Add another layer of soaked biscuits and spread the remaining mascarpone mixture.
Dust with cocoa powder and leave in the refrigerator to set for at least 4 hours or overnight.

Samanta Olson

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