10 free range eggs (separated)
14 tbs of sugar
500g of mascarpone cheese (room temperature)
4g of gelatine sheets
splash of marsala liquor as needed
2 cups of espresso coffee
1 cup of milk
approximately 30 savoiardi biscuits
Soak the gelatine sheets in the cold water for 10 minutes.
Beat the egg whites with a mixer until firm and place in the fridge.
Place 10 tbs of sugar in a pan and cover with water at about half inch and bring the mix to 121 degrees.
In the meantime, whisk the egg yolks with a splash of Marsala until frothy, and gradually add the heated sugar in.
Now squeeze the gelatine and add to the mixture while warm and keep mixing until it cools down.
Add the mascarpone cheese to the egg yolk mixture and mix until creamy. Then add the egg whites, working the whole mixture with a mastrad from the bottom to the top very carefully and gently until nicely blended.
In a bowl, mix the milk, 4 tbs of sugar, the coffee and add a splash of marsala liquor.
Dip each savoiardo biscuit in the mix, without soaking it for too long and making sure you shake any excess coffee off.
Lay the biscuits in the tray one next to the other and place the previous mixture on top of the biscuit layer, dust with unsweetened cocoa and repeat the three layers, finishing with the cream one.
Dust with cocoa before serving.
You can use either a tray or a glass tumblers to lay the ingredients.
If you would like any tips feel free to contact me