Ingredients (for 4 people)

• 500g of mascarpone cheese
• 100g of cane sugar (or 50g cane sugar and 50g refined sugar)
• 4 eggs (at room temperature)
• SAVOIARDI Biscuits (ITALIAN LADYFINGERS)
• 1-2 espresso cups of coffee
• dark chocolate to decorate

Preparation

The first step is whipping the egg whites (so to avoid washing the blender after it). Make them creamy and firm. It is very important not to under whip.

Now whip the egg yolks and the sugar until they are very thick and creamy (colour changes becoming a light yellow). One of the mistakes people tend to make is under whipping the egg mixture compromising the Mascarpone Cream at the end.

Next, add the mascarpone cheese and slowly mix it together until fully incorporated and smooth. Now add the egg whites stirring from bottom to top using a soft spatula until you form an even cream.

Now assemble the Mascarpone. Soak the Italian ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert. Only use Crunchy SAVOIARDI biscuits (suitable for it).

Set your pan up with a layer of the coffee-soaked ladyfingers. Then add your first layer of mascarpone cream. Add a second layer of prepared ladyfingers to the pan. Add the remainder of the mascarpone cream and spread evenly. Dust the Mascarpone with chocolate (previously chopped) and you’re finished!

MASCARPONE is a typical dessert of Romagna cuisine, traditionally of Sunday and Festivities.
This soft spoon mousse is the must to try of Romagna desserts if you come on holidays to Emilia-Romagna; it cannot be missed!

According to tradition, the mascarpone cheese is generally decorated with dark chocolate flakes and served in special cups, as a typical spoon dessert.

It is served in traditional glass cups or used as a garnish to accompany dry desserts, sponge cake and also fruits.