- 3 eggs
- 6 spoons of sugar
- 300g of Mascarpone
- 3 spoons of Brandy (or Rum) - optional
- Savoiardi buiscuits
- Espresso coffe
- Cocoa powder (unsweetened)
- Chocolate chips (optional)
PROCEDURE
Separate the yolk from the albumen of the eggs. Mix the yolks and the sugar, add the mascarpone and the liqueur and mix well until you have a smooth and soft cream. Whip the albumen of the eggs with an electric whisk until it becomes very dense (snow effect). Add it a little bit at a time to the cream and stir slowly, until it is all well incorporated.
Put coffee in a bowl, you will need at least 6 or 8 espressos, so use a big coffe maker (Italian style).
Pass the Savoiardi buiscuits in the coffe and lay them on the bottom of a tray, then put a thick layer of the mascarpone mix on top of the buiscuits. Make another layer of buiscuits and mascarpone mix, then add chocolate chips and top everything with cocoa powder.
You can also make just one layer of buiscuits if you like to have a very very thick layer of mascarpone cream on top.
