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Ingredients needed
- 4 eggs
- 160 ml (2/3 cup) sugar, divided
- 500 g mascarpone
- 120 ml (1/2 cup) Favuzzi hazelnut spread
- Approximately 40 ladyfingers
- 250 ml (1 cup) espresso or strong coffee, cooled
- 30 ml (2 tbsp) sugar
- Cocoa powder, for serving
Products used in this recipe
Steps of preparation
- Separate the egg yolks from the egg whites.
- Using an electric hand mixer or stand mixer, beat the egg whites until stiff peaks form, gradually adding 1/3 cup of sugar.
- Transfer the whipped egg whites to another bowl. In the same bowl, beat the egg yolks with the remaining sugar (1/3 cup) until the mixture becomes pale and foamy.
- Add the mascarpone and mix gently until smooth. Then, incorporate the hazelnut spread.
- Add the whipped egg whites in three additions, gently folding them in with a spatula to preserve their volume.
- In a shallow bowl, combine the cooled espresso with the 30 ml of sugar.
- Quickly dip half of the ladyfingers into the coffee and arrange them at the bottom of an approximately 20 cm × 20 cm square serving dish.
- Spread half of the mascarpone mixture over the ladyfingers. Dip the remaining ladyfingers into the coffee and arrange them over the cream. Cover with the remaining mascarpone mixture.
- Refrigerate for at least 2 hours, ideally 8 to 24 hours, to allow the flavours to develop.
- Just before serving, generously dust with cocoa powder.
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