2 8oz cups Mascarpone
6 extra large eggs, at room temperature
6 tbsp sugar
1 pckg ladyfingers (17 oz)
Cold espresso coffee
Divide the eggs: yolks in one big bowl and Whites in another one. Put sugar in yolks and whisk them until they become pale yellow (near to white); at this point add mascarpone and whisk to combine.
Wash the whisks well and dry them. Add a couple good pinches of salt to the whites (it will help you and you won't taste it). Whisk whites until they hold peaks and, when turning the bowl upside down, they won't fall.
Stir 2-3 tbsp of whites into the yolk mixture to lighten it up, since it's really dense.
Fold the remaining whites into the yolks cream and combine CAREFULLY, REALLY CAREFULLY, mixing from bottom up, NOT in circles.
At this point put coffee in a bowl and add liquor if it's only for adults or milk if there are kids too.
Quickly dip ladyfingers in the coffee and line on the bottom of a deep serving dish, then cover with cream, dust with cocoa and repeat for another layer.
Serves about 10 people.
- You can use rum, brandy or amaretto.
- Always prepare it the day before: this way ladyfingers will soak all flavors and won't result dry.
- Always use room temperature eggs: it will be a quicker whisking. Adding salt to the whites will help you with that, and you won't taste it.