Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes
2 cups of Tostadoro coffee
30g cocoa powder
3 tablespoons of sweet Marsala
Separate the egg yolks from the egg whites and beat egg yolks with the sugar until creamy. Beat in mascarpone cheese.
Beat the egg whites until they form soft peaks and fold it into the mascarpone and egg yolk mixture.
Then take a flat dish and add alternate layers of Savoiardo Vicenzovo Ladyfingers and mascarpone cream.
Finally sprinkle the dessert with cocoa powder.
Serve chilled and enjoy it.