Before trying my hand at this dessert, I always had it in my mind that it was a daunting task that came with a disclaimer. Everyone had a different version: only egg whites, no eggs, heavy cream… and the list goes on. Where to start?
This is my quick version (of many!) that has been a lifesaver when I’ve needed a sweet fix:
- 3 eggs
- 1/2 cup sugar
- 1 container (275 g) mascarpone
- 24 savoiardi (ladyfingers)
- 1 to 1 1/2 cups brewed coffee
- shaved dark chocolate, for garnish
Separate the egg whites from the yolks into two medium-sized bowls. Beat the sugar with the yolks until smooth and pale yellow. Then, whisk in the mascarpone. Set aside.
Whisk the egg whites until they form soft peaks. With a spatula, gently fold the whites into the mascarpone mixture until blended.
One at a time, quickly dip the ladyfingers on both sides in the brewed coffee (a shallow bowl works well for this). These biscuits are like sponges so be sure not to leave them too long in the coffee. Line the bottom of a 8 x 8 inch- (20 x 20 cm) baking dish with enough ladyfingers to form a single layer. Spread half of the mascarpone mixture evenly over the layer of ladyfingers. Arrange another layer of biscuits and spread the remaining mascarpone on top. Dust with dark chocolate shavings (or cocoa powder if you prefer). Refrigerate for at least 4 hours before serving. Serves 6-8.
A simple dessert that will keep you tiptoeing to the fridge at night…