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Ingredients
- 3-4 Large eggs
- 400 gr/500 ml Large container of marscapone cheese
- 100 gr. sugar
- 1 tbsp. marsala or brandy
- 1 tsp. vanilla
- 6 cups of espresso
- cocoa powder
- approx. 40 savoiardi cookies
Method
- Make espresso and set aside to cool. Once cooled, add 1 cup of water to dilute. Set aside.
- In a mixing bowl, cream together marscapone cheese and sugar. Add liquor and vanilla, cream.
- Add eggs one at at time and mix. Depending on size of eggs, you may need 4 but 3 may be enough. You should have a creamy but not runny consistancy. Set aside.
- Pour diluted espresso into a shallow bowl. Dip cookies into coffee one by one, about a second on each side so that entire cookie is covered in coffee. Do not soak to long. Place a single layer of cookies to completely cover a rectangular pyrex or casserole dish.
- Spread half of the cheese mixture over top of the cookies and sprinkle with cocoa powder.
- Add another layer of coffee dipped cookies, top with remaining cheese mixture and sprinkle with more cocoa powder. Refridgerate.
- * It is best to make a day ahead so the coffee seeps deeper into the cookies without making it soggy.
