- Eggs 5
- Mascarpone 500 g
- Ladyfingers 400 g
- Sugar 5 tbsp
- Coffee 6 cups, black
- Cognac 2 tbsp
- Cacao 3 tbsp
In a terrine whisk the egg yolks with sugar until you get a light foam.
Add the mascarpone, keep whisking delicately.
Add the whisked egg whites (a pinch of salt for better results) and the Cognac mixing from top to bottom to keep the stiff peaks and get an homogenous cream.
Pour coffee in a large terrine and dip the ladyfingers in it one by one placing them in a pirex or ceramic plate, preferably rectangular.
The secret for a great dessert is the following: the ladyfingers must keep their consistency.
Create a layer and cover it with cream.
Alternate a layer of ladyfingers and cream until finished.
Add dark cacao on top and place in the fridge for at least two hours before serving (not in the freezer!).