- Separate the egg whites from the yolks, then beat the whites until stiff
(see tip below) and set them aside;
- Boil the water with the sugar, until obtaining a dense sirup;
- While mixing the yolks add the sirup slowly, and mix until the colour turns
brighter and the texture like a foamy cream;
- Lay the cookies in a baking dish, preferably one layer 2 cm thick, i.e.
stack them on the longer side of the two short ones;
- Mix coffee and marsala, then pour the mixture evenly on the biscuits;
- Add the mascarpone to the cream, then gently the eggwhites, paying attention
not to pour the liquid on the very bottom;
- Pour the mixture on top of the cookies and let it rest overnight in the fridge;
- When serving add cocoa on top with a small colander.
Be careful: it is important that egg whites are really stiff and yolks creamy, thus requiring a mixer.
You have to mix them even up to 8 minutes, to make the cream as dense and fluffy as possible.
Aron Wussler
