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Recipe posted by Olivier Michel
A quick and tasty recipe. The only difficult part is separating the yolk from the egg whites. Leave to stand for 6-12 hours. "
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Preparation time: 15 mn
Cooking time: 0 mn
Rest time: 360 mn
Total time: 375 mn
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For 8 servings:
3 eggs
1/3 cup confectioner’s sugar
1 cup mascarpone cheese
1 ¾ cups coffee
1 packet of lady finger biscuits
unsweetened cocoa
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1
Beat the eggs yolks with the sugar until the mixture begins to froth. Mix in the mascarpone cheese.
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2
Whisk the egg whites to form stiff peaks and add to the rest of the mixture.
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3
Soak the biscuits in the warm coffee.
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4
Lay a first layer of biscuits in a dish. Spread over half of the mixture. Top with another layer of biscuits. Spread over the remainder of the mixture.
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5
Cover with saran wrap and put in the refrigerator for a few hours.
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6
Remove the film and sprinkle with cocoa powder.
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Finishing touches...
The use of confectioner’s sugar rather than granulated sugar is what gives the cream its unique texture. |
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