Italian cake

• 500g Mascarpone cheese
• Sufficient cocoa pure
• 24-30 Italian ladyfingers
• 3 c strong coffee chill
• 3 tsp dark rum
• 2 egg yolk
• 2 egg white
• 1/2 c sugar
• Mix coffee and rum together
• In a bowl, beat the egg whites until stiff with an electric mixer. To book
• Mix the egg yolks in another bowl, with the sugar and the mascarpone until homogeneous. Fold egg whites to mixture
• In the bottom of a 9 inch springform pan, sprinkle cocoa to cover the bottom using a small sieve
• Quickly dip the ladyfingers one at a time into the coffee mixture and arrange in the bottom of the mold to cover it
• Then spread 1/3 of the cheese filling, sprinkle again with cocoa and redo the same 2 other layers with soaked biscuits, cheese and cocoa
• Chill and Serve

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