Recipes made in Italy by Italians in Italian. Translated for You with Love
7 tbsp sugar
500 g (1 lb 2 oz) mascarpone cheese
a pinch of salt
savoyard biscuits
100 ml (½ cup) strong espresso ( 4 fl oz )
4 tbsp brandy or rum (optional)
unsweetened cocoa powder
Beat the mascarpone in a small bowl until soft. In a separate bowl beat the egg yolks with 6 tablespoons of the sugar until the mixture is pale yellow and fluffy. Gradually beat in the softened mascarpone.
Using an electric beater if possible, beat the egg whites with the salt until they form stiff peaks. Fold the egg whites delicately into the mascarpone mixture.
Line one large or several individual serving dishes with savoyard biscuits. Add the remaining tablespoon of sugar to the coffee, and stir in the optional liqueur. Drizzle the coffee over the biscuits. They should be moist but not saturated. Cover with half of the egg and mascarpone mixture. Make another layer of biscuits moistened with coffee, and cover with the remaining egg mixture. Sprinkle with cocoa powder. Refrigerate for at least 1 hour before serving.
