Serves: 2

Ingredients

• 2 eggs

• 2 tbsp caster sugar

• 8 oz mascarpone cheese

• Dry and crunchy biscuits

• Plain dark coffee

• Cocoa powder (at least 30%)

Steps

1. Let all ingredients come to room temperature.

2. Whisk the mascarpone to make it creamier and less solid. Separate the egg yolks from the whites.

3. Mount the yolks among the sugar until you get a smooth cream. Then incorporate the mascarpone. Not all at once, but in three different times. 

4. Whip the whites of the eggs until they’re stiff. Incorporate the mounted whites to the mascarpone cheese and the yolks mixture three times by folding with a rubber spatula.

5. Start making the layers. Sift a little cocoa powder on the bottom of a tray or container.

6. Spread some custard until you cover all the cocoa powder.

7. Sink the biscuits in the coffee for a second and place them on the custard, covering it completely.

8. Repeat steps 5-7 until container is filled.

9. Put into fridge for 2 hours before serving.

From Diadema Cooking School, in Florence, Italy