Separate the eggs
Separate the eggs. Whisk the egg whites with 80 g of the sugar until stiff and glossy.
SERVES8
Let’s make it
In a separate bowl, whisk the egg…
In a separate bowl, whisk the egg yolks with the remaining 80 g of sugar until pale, thick, and fluffy.
Add the mascarpone, vanilla paste, and a…
Add the mascarpone, vanilla paste, and a pinch of salt to the yolk mixture, then whisk until smooth.
Gently fold the egg whites into the…
Gently fold the egg whites into the mascarpone mixture in two additions.
Quickly dip each ladyfinger into the cooled…
Quickly dip each ladyfinger into the cooled coffee, just for a second.
Arrange half the ladyfingers in a dish…
Arrange half the ladyfingers in a dish and spread half the mascarpone mixture over them.
Repeat with the remaining ladyfingers and mascarpone…
Repeat with the remaining ladyfingers and mascarpone mixture, then smooth the top.
Cover and refrigerate overnight
Cover and refrigerate overnight.
The next day, sieve a generous layer…
The next day, sieve a generous layer of cocoa powder over the top.
