2 tablespoons sugar
A few drops Vanilla Essence
A little milk if needed
20 Savoiardi biscuits
180ml strong black espresso coffee
4 tablespoons Marsala
1/2 tablespoon cocoa powder
Separate the eggs and beat the yolks in with the sugar and vanilla essence. Add the mascarpone and mix well to a creamy consistency, add a little of the milk if it is needed. In a separate bowl beat the egg whites until stiff and then fold into the mascarpone mixture. Pour the coffee and marsala into a small bowl and dip each biscuit into this mixture, make sure they do not break. Line a dish, or four small bowls, with the biscuits cover with the mascarpone mixture and chill in the fridge for an hour or two. Dust with cocoa powder before serving.
4 egg yolks
160 g sugar
330 g mascarpone
Around 20 Savoiardi biscuits
Strong unsweetened espresso coffee, cooled
Unsweetened cocoa powder for dusting
Whip the egg yolks together with the sugar until the sugar has completely dissolved and the mixture is stiff. Fold in the Mascarpone. Dip half of the biscuits into the coffee. Be careful not to make them too wet as they will disintegrate. Arrange them in a single layer in a dish. Spread half of the Mascarpone mixture over the biscuit. Repeat to form a second layer. Dust the top liberally with cocoa powder. Chill the dish in the fridge for several hours, preferably overnight.