75 gr of sugar
500 gr of mascarpone
2 hot cup of strong coffee diluted with 2 tbsp of sugar
Cacao to spread on the top
Mix with a mixer eggs yolk and sugar till get whiter for 5-10 mn, add the mascarpone and mix again.
Mix the egg white with a pinch of salt till firm.
Incorporate delicately the 2 eggs preparation together.
Dip the ladyfingers in the coffee (that has cooled down) place at the bottom of your dish to cover you dish (dish must be min 5 cm high on the sides)
Add 1/3 of the eggs preparation to cover the ladyfingers
Put another layer of ladyfingers dipped in coffee everytime.
Put 1/3 of the egg preparation to cover it again.
Place another last layer of lady’s finger dipped in the coffee. (If no more coffee make some more).
Finally cover it again with the rest of the preparation equalize the top.
At this stage I freeze specially when you are living in a hot country.
Take it out 1-2 hour before serving out of the freezer and sprinkle the cacao to cover the entire top.