- Separate the egg whites from the yolks, then beat 3 of the 5 the whites until stiff (see tip below) and set them aside, the other whites can go in the fridge for another recipe;
- Mix the yolks add the sugar, 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 the stiff eggwhites mixing genlty from top to bottom;
- Pour the mixture on top of the cookies and let it rest overnight in the fridge;
- When serving let it rest at room temperatre and 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
