1. Beat the egg yolks with half the sugar until light and pale. 2. Whip the egg white with the remaining sugar until it reaches the soft peak stage. 3. Whip the cream until it reaches soft peak stage. 4. Loosen the mascarpone with a beater and combine the egg yolk and cream with the mascarpone. 5. Add the lemon zest and juice. 6. Gently fold in the egg whites. You should have a very light fluffy mixture at this stage. 7. Combine coffee and alcohol and dip the boudoir biscuits into the mixture as needed. (don't leave them soaking or they will fall apart). 8. Build layers of biscuits, mascarpone mixture and grated chocolate. 9. Refrigerate overnight or for at least 6 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
