Ingredients
For the coffee dip
1-1/2 espresso coffee
2 teaspoons sugar
For the creme of mascarpone
4 eggs yolks
100g sugar
120cc marsala wine or rhum
450g mascarpone
For the base
285g savoiardi
2 tablespoons bitter of cocoa powder
Preparation
prepare strong espresso coffee
dissolve 2 teaspoons of sugar when the coffee is still hot
let the coffe cool room temperature
preparing the creme:
beat the egg yolks and add the sugar and marsala wine (or rhum)
mash the mascarpone until cream
mix the crème with mascarpone
assembling the cake:
lightly soak the savoiardi in the coffee, one a time and place them in one layer in a container
evenly distribute half of the crème of mascarpone over the savoiardi
repeat the the step with a second layer and top with the rest of the crème
sprinkle with the cocoa powder and refrigerate for about 3-4 hours
