• <button id="jn2q9"><object id="jn2q9"><input id="jn2q9"></input></object></button>
  • <progress id="jn2q9"></progress>
  • <button id="jn2q9"></button>
    <th id="jn2q9"><kbd id="jn2q9"></kbd></th>
    <dd id="jn2q9"><center id="jn2q9"></center></dd>
  • WeChat-Image_20180827165045-740x418

    Type: Dessert
    Difficulty: 2
    Portion: 4

    1. Put the sugar and the egg yolks in a large bowl. Beat well until the mixture is light and creamy. Add mascarpone and half of marsala, and beat well;
    2. Beat the egg whites until stiff and add them in the mascarpone cream, mix gently;
    3. Pour the espresso in a shallow dish along with the remaining marsala, stir well; quick dip each ladyfinger in the espresso mixture turning for a few secs until they are nicely soaked;
    4. Line these in the bottom of a glass dish until you have used half of the biscuits and spread over half of the cream;
    5. Cover with the remaining biscuits and spread over the remaining cream, spread the cocoa powder.

    Chill in the fridge for 4-5 hours or better overnight.