Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes
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400g Savoiardo Vicenzovo Ladyfingers
4 egg
400g mascarpone
100g sugar
2 cups of Tostadoro coffee
30g cocoa powder
3 tablespoons of sweet Marsala
Method
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.
Combine Tostadoro coffee and sweet Marsala and dip the Savoiardo Vicenzovo Ladyfingers.
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.