1. Carefully separate whites from yolks. 2. Beat yolks with 3 tbsp of sugar in a large bowl, add mascarpone, mix with a blender on low speed until the mass is homogeneous and creamy. Clean the blender. 3. Whisk the whites with the remaining sugar with a blender in a medium-sized bowl until little peaks are firm enough not to fall (like for meringue); carefully incorporate the white mixture into the mascarpone mix;. 4. Combine the alcohol with coffee in a shallow bowl. Quickly dip each Savoiardi into the coffee mix and lay out in a single layer at the bottom of a large baking pan (glass works best, as it allows to see the layers). Cover the fist layer with half the cheese mixture. Lay another layer of dipped Savoiardis on top and cover with the remaining mascarpone mix. Put the cocoa in a small sieve and dust the top of the cake. 5. Decorate with choco chips or chocolate shavings. 6. Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito! ---------------------------------------------------------------------------
Nutrition
Ingredients
