Order Deadline for Sunday
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Prepare an espresso coffee and let it cool while whisking the whites until stiff to reserve them. In another bowl beat the yolks with sugar until it has a foamy consistency and changed colour, add the mascarpone and finally incorporate the whites. In a mold, put a layer of sponge cake soaked in coffee, cover them with a layer of mascarpone cream and sprinkle with cocoa to taste.
Cocoa powder, sugar, mascarpone cheese (milk), egg, coffee, Sponge fingers (Sugar, wheat flour, egg, glucose-fructose syrup, raising agent: ammonium carbonates, flavouring), coffee.
Cooking instructions: Leave in the refrigerator until defrosted.
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