Ingredients

6 eggs

1 lb. mascarpone cheese

36 lady fingers (savoiardi)

2-1/2 cups strong Italian coffee

1/2 cup dry Marsala wine

13 Tbsp. sugar (3/4 cup less a little)

3 Tbsp. unsweetened cocoa

Preparation

  1. In a large bowl use an electric hand mixer to beat the egg yolks together with the sugar until fluffy.
  2. Add the mascarpone cheese and mix it in with a spoon until well combined.
  3. Whip the egg whites until stiff peaks form and then fold them gently into the mascarpone mixture using a spoon. Fold it in gently lifting the mascarpone mixture from the bottom to the top.
  4. Add the cocoa to 1/3 of the mascarpone mixture mix well.
  5. Spread half of the remaining mascarpone mixture without cocoa onto the bottom of the cake dish(11x9x3)
  6. Quickly dip both sides of the lady fingers into the espresso coffee and place over mascarpone cream.
  7. Cover this layer with all the chocolate cream.
  8. Addd the marsala wine to the rest of the coffee and dip the lady fingers. Place them over the chocolate cream and top with remaining mascarpone cream.
  9. Sprinkle the top with cocoa powder through a fine mesh strainer.
  10. Refrigerate for 24 hours.