3 eggs
110g caster sugar
1 tsp vanilla extract
250g marscarpone
4 shots black coffee
30 lady fingers
cocoa powder, for dusting
double cream, optional
3 eggs | 110g caster sugar | 1 tsp vanilla extract | 250g marscarpone
For the first half of the cream mixture, beat egg yolks and sugar with electric mixer for 10 minutes until thick. Add vanilla and marscarpone, beat until just combined. Transfer into a bowl.
Clean the mixing bowl for the second half of the cream mixture. Beat egg whites until stiff, around 3 minutes.
Combine the two mixtures by adding half the cream at a time into the egg whites and gently folding in each time.
4 shots black coffee | 30 ladyfingers
Quickly dip the ladyfingers into the coffee, lining the bottom of the tray with them. Layer half of the cream ontop, then add another layer of coffee soaked ladyfingers, then a second layer of cream.
double cream
Beat double cream and a little sugar in the electric mixer until it gets to a spreadable consistency. This is an optional top layer.
cocoa powder
Refridgerate for at least 4 hours, or overnight. Dust cocoa powder through a sieve over the top to serve.