300g (10.5 oz)Gluten Free Savoiardi LadyfingersOption to use regular Savoiardi
500g (1.1 lb.)Mascarpone cheese
100g (3.5 oz.)sugar or xylitol
300g (10.5 oz)Espresso coffee (about 1 metric cup)Option to use instant coffee
2tbs.Raw cacao powder
Start with making the coffee, you may want to make extra as no doubt while you're brewing fresh coffee you'll want to drink some! Add the Marsala wine, and allow to cool. Remember the wine is optional.
Separate egg whites from yolks into two mixing bowls.
Using a hand held electric mixer or mix master, whisk the egg whites until stiff, until you have soft white peaks. Set aside.
In the other bowl with the egg yolks, add the sugar and use the electric mixer and whisk until pale and smooth, it will take around 3 to 4 minutes.
Then add the mascarpone cheese to the egg yolk mix. Use the electric mixer on low level.
Once the egg yolks and mascarpone are smooth add the eggs whites, slowly. Use a wooden spoon and add spoon by spoon. Mix carefully, slowly. Set aside.
Now, grab your biscuits, coffee and tray or ceramic dish. One by one, dip the biscuits into the coffee, but not too much (this will make it too soggy), and create a layer of biscuits on the bottom of the tray. We even just dipped one side for like 2 seconds and that was plenty!
Spread the delish mascarpone and egg mix on top of the Savoiardi.
Add another layer of Savoiardi and then cover with more mascarpone cream.
Cover and place in to the fridge for at least 6 hours but overnight is way better!
When you are ready to serve, use a sieve and dust the top with cacao. Enjoy!
Because there are raw eggs in the recipe it's best to eat within 2-3 days.
Recipe by The Merrymaker Sisters, find more at getmerry.com