Serving suggestion. Nutrition is approximate.
Equipment
- Bowls
- mixer
- 20 x 25 cm dish
- sieve
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use decaffeinated coffee if preferred; cool it completely before dipping biscuits.
Make it work
- If pasteurized eggs are unavailable, choose a separately validated cooked-egg or egg-free method rather than assuming raw eggs are safe.
Prep 35 min · Cook 0 min · Waiting 360 min
Serves 8 / Prep 35 min / Cook 0 min / Chill 6 h. Times are estimates; chilling and resting are included in total time.
Ingredients
- 500 g / 17.6 oz Mascarpone
- 4 large / 200 g / 7.1 oz Pasteurized eggs, separated
- 100 g / 3.5 oz Sugar, divided
- 250 g / 8.8 oz Savoiardi ladyfingers
- 300 ml / 10.1 US fl oz Strong coffee, brewed and cooled
- 15 g / 0.5 oz Unsweetened cocoa powder
Step-by-step method
- Prepare safely
Use eggs explicitly labeled pasteurized because this dessert is not cooked. Separate whites and yolks into clean bowls; keep mascarpone cold until mixing. Brew coffee and cool fully. - Make the yolk cream
Beat yolks with 60 g sugar for 3-4 minutes until pale and thick. Fold in mascarpone gently in several additions until smooth; excessive beating can split it. - Whip the whites
With clean dry beaters whip whites until foamy. Add remaining sugar gradually and whisk to stable medium peaks. Pasteurized whites may take longer; avoid a dry grainy foam. - Fold without deflating
Fold one third of whites into mascarpone to lighten it, then fold remaining whites gently with a broad spatula, sweeping from the bottom upward. - Layer with quick dips
Use a 20 x 25 cm / 8 x 10 in dish. Dip half the biscuits in coffee for about 1 second per side and arrange one layer. Spread half cream; repeat with remaining biscuits and cream. Stop dipping before biscuits fall apart; unused coffee need not be poured in. - Chill and finish
Cover and refrigerate at 4 C / 40 F or colder for at least 6 hours. Sift cocoa on top just before cutting eight portions; keep the dish chilled between servings.
Cook’s notes
If pasteurized eggs are unavailable, choose a separately validated cooked-egg or egg-free method rather than assuming raw eggs are safe.
Storage & reheating
- Keep continuously refrigerated; use within 2 days. Do not leave at room temperature for prolonged serving.
Allergens
Contains: milk, egg, wheat. Check packaged ingredients.
Approximate nutrition
Per serving: 459 kcal · Protein 9 g · Carbohydrates 40 g · Fat 30 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
