- some coffee
- 12 egg yolks
- 0.5 kg granulated sugar
- 1 kg mascarpone
- 60 ladyfinger biscuits
- some unsweetened cocoa powder
- 1 bowl
- 1 circular plate
Brew the coffee and leave it to cool in a bowl.
Whip the 12 egg yolks with 1/2 kg of granulated sugar at top speed until the ribbon stage.
Add 1 kg of mascarpone to make a soft cream and whisk on low speed, about 3 minutes.
Be careful not the split the cream, otherwise fats and liquids with separate.
Dunk 30 of the ladyfingers in the coffee, taking care not to soak them too much, and arrange them in a row in the center of a circular plate.
Spread half of the cream on the ladyfinger biscuits and then apply another layer of 30 ladyfingers, also soaked in coffee, then spread the remaining mascarpone cream over the top.
Sift unsweetened cocoa powder onto the mascarpone layer.
Store in the fridge until ready to serve.