75g castor sugar
3 eggs separated
300g (approximately) Savoiardi lady fingers (Photo attached below)
200ml strong black coffee (I use Robert Timms Extra Dark Roasted Blend Coffee Bags) with 250ml boiled water
6 tbsp Frangelico, hazelnut liqueur
1 tbsp cocoa (for dusting)
Used 2 bags of strong black coffee with 250ml of boiled water, let it cool.
I use my KitchenAid to whisk the egg white till stiff peaks form and put it aside.
Then, again with my KitchenAid, beat the egg yolks and sugar till pale, thick and fluffy.
Next, beat in the mascarpone till its mixed in. Lastly gently fold in the whisked egg whites.
Pour the coffee and Frangelico liqueur into a shallow dish and dip biscuits into the mixture. Then line the biscuits in a container (I used a square Pyrex dish).
Pour half the mascarpone mixture over the first layer of biscuits and continue with another layer of dipped biscuits.
Cover the second layer of biscuit with the remaining mascarpone.
Dust the cocoa powder over the top. I did this on the inside door of my dishwasher to avoid messing up my workspace!
Leave it in the fridge overnight and enjoy it the next day. Below is a snapshot of the biscuits or lady fingers used. I’ve tried the ones on the left in an earlier attempt (they were a lot thicker) but this time I used thinner ones (which tasted a lot better).