... cooked up by Sandra Jasper for the Touch Recipe Book



500g mascarpone

5 eggs – separated in 5 egg yolks and 3 egg whites

5 spoons of sugar

two cups of cold espresso

savoiardi cookies (lady fingers)

dark chocolate powder

Mix mascarpone with 5 egg yolks and 5 spoons of sugar.

Whip 3 egg whites into egg fluff (test by turning bowl over your head).

Slowly fold in egg fluff with mascarpone cream.

Take a square dish. Dip lady fingers in cold espresso and cover the bottom of the dish. Add a layer of mascarpone cream on top, add another layer of lady fingers dipped in espresso, and add a last level of mascarpone cream. Cover the top with dark chocolate powder. Keep cold in fridge for a few hours before indulging.

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