by Austin Carter
New Recipe
Course: Dessert Cuisine: Italian Prep Time:30minutes Freezing Time:5hours Total Time:5hours 30minutes Calories: 306kcal Author: Austin Carter Servings: 8
– Stand mixer or electric beater – Mixing Bowls – Whisk – 8â€/20cm square dish
– 3 eggs yolks and whites separated – 1/2 cup 110g caster sugar (superfine sugar) – 1/2 tsp vanilla extract – 8 oz / 250g mascarpone – 1 1/4 cups black coffee hot and strong! – 2 tbsp or more! Frangelico or Kahlua , or other liquor of choice (skip for alcohol free) – 6.5 oz / 200g 24 – 30 lady fingers, – Cocoa for dusting
– Beat egg yolks and sugar until pale and thick. – Mix in vanilla and mascarpone until smooth.
– Whip egg whites until stiff peaks form. – Fold cream mixture into egg whites gently.
– Dip biscuits in coffee and liquor, then layer in dish with cream mixture. – Refrigerate for at least 4-5 hours or overnight. – Dust with cocoa powder before serving.