Ed. Note: A new entry from our resident chef de cuisine.
I always thought that making one of my favorite Italian desserts is complicated and requires nothing short of a culinary degree. Guess what? It is not! Try it for yourself!
- 500gr fresh mascarpone cheese
- 5 fresh, top quality eggs (separated)
- Pavesini biscuits (or Savoiardi = “lady fingers”)
- 4 tablespoons sugar
- cocoa powder
- dark chocolate
- bitter coffee (I added a bit of sugar since it does taste a bit different with a sweet coffee)
- In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.
- In a second mixing bowl, beat egg whites (with a little bit of salt) and whip until stiff (fluffy as snow).
- Gently fold mixed mascarpone cream with egg whites only enough to blend.
- Put a thin layer of egg/mascarpone cream at the bottom of a serving dish.
- Put a layer of Pavesini (quickly dipped in a bowl with coffee, one at a time) on it.
- Then spoon a layer of egg/mascarpone cream across the layer of Pavesini. (Use about 1/2 of the remaining mascarpone mix).
- Dust on the top with cacao powder and grated chocolate.
- Put another layer of Pavesini and put the remaining mascarpone mix on it and again dust on top with cacao and grated chocolate.
- Refrigerate for at least 5 hours before serving…