ItalyWatch how it’s made
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Ingredients (6)
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Method
Whisk the egg yolks with the sugar until pale, thick and foamy, then add the mascarpone and whisk gently until completely smooth and creamy.
Whisk the egg whites to stiff peaks, then gently fold them into the mascarpone mixture, lifting from the bottom upwards to keep in the air.
Dip the savoiardi quickly (just 1-2 seconds per side) in the cold coffee so they soak it up without falling apart or becoming too soft.
Lay a layer of soaked biscuits in the bottom of a serving dish, followed by a layer of mascarpone cream, and repeat the layers (usually two to three).
Cover the top completely with mascarpone cream and chill in the fridge for at least 4-6 hours (ideally overnight); dust with cocoa through a fine sieve just before serving. It is the world’s most famous Italian dessert.
