10 free range eggs (separated)
14 tbs of sugar
500g of mascarpone cheese (room temperature)
4g of gelatine sheets
splash of marsala liquor as needed
2 cups of espresso coffee
1 cup of milk
approximately 30 savoiardi biscuits
Soak the gelatine sheets in the cold water for 10 minutes.
Beat the egg whites with a mixer until firm and place in the fridge.
Place 10 tbs of sugar in a pan and cover with water at about half inch and bring the mix to 121 degrees.
In the meantime, whisk the egg yolks with a splash of Marsala until frothy, and gradually add the heated sugar in.
Now squeeze the gelatine and add to the mixture while warm and keep mixing until it cools down.
Add the mascarpone cheese to the egg yolk mixture and mix until…
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