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Ingredients
- For the coffee dip
- For the creme of mascarpone
- For the base
Method
- 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 creme 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 creme of mascarpone over the savoiardi
- repeat the the step with a second layer and top with the rest of the creme
- sprinkle with the cocoa powder and refrigerate for about 3-4 hours
