Number of servings: 4
Required products
- 3 eggs separate yolks and whites
- 100 g sugar
- 300 g mascarpone cheese
- 1 packet Ladyfinger cookies
- 200 ml strong cold coffee
- cocoa powder for sprinkling
Making
- Beat the egg yolks with the sugar until white, then add the mascarpone cheese and mix well.
- Beat the egg whites until stiff and carefully fold into the yolk and mascarpone mixture.
- It is most convenient to layer the cake in a rectangular mold. Dip the ladyfingers (one at a time, not all at once) briefly in cold coffee and place them next to each other in the cake mold. Lay out the entire layer. Then add a layer of cream, add another layer of ladyfingers on top of the cream. Place the cream on top. Place the layered cake in the refrigerator for at least 3 hours, even better overnight.
- Before serving, sprinkle cocoa on top.
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