- 1 cups espresso
- 2 egg yolks
- 50 g castor sugar
- 225 g mascarporne cheese
- 2 tbsps coffee liquer / dark rum/ whiskey
- 1 pack Savoiardi Cookies or vanilla sponge sheets cut into fingers
- cocoa powder
- chocolate shavings for garnish
Mix egg yolk and sugar with a whisk.
Add mascarpone and combine, breaking any lumps. Now, add the whipped cream and combine gently
Mix the espresso with the coffee liquor. Add 1/4 cup water and 1 tbsp sugar to this. Add 2-3 tbsp of the espresso mix to the mascarpone mixture.
You will need a square/rectangle dish with adequate height. Dip each savoiardi cookie on both sides in the espresso mix and align to form the bottom layer.
Top with a layer of the mascarpone. Repeat the above process for another layer of cookies and mascarpone.
Dust cocoa powder through a sieve and decorate with chocolate shavings Chill in the fridge for at least 5-6 hours or overnight.