A fantastic Italian dessert that can be prepared in just 30 minutes, with wonderful mascarpone cream, coffee, and cocoa. Refreshing and soft that melts in your mouth. Simple and easy. Follow recipe.
Ingredients: simple, total time: 30 min., 10 big servings
310 g Savoyard sponge cake
330 ml of strong coffee
1 spoon Marsala or Rum liqueur
Fill:
4 egg yolks/ medium
4 egg whites/ medium
9 spoons of sugar / for the cream
3 spoons of sugar / for egg whites
500 g Mascarpone
For sprinkling:
30 g of cocoa without sugar
Preparation:
Coffee for dipping:
First brew the coffee and pour it into a deep plate, mix it with Marsala or rum liqueur and mix it well, put it aside.
Cream:
Separate the whites from the yolks, pour 9 Tbsp of sugar into the yolks and beat the cream until you get a foamy mixture. After that, gradually add the mascarpone with the help of a spoon, beat and combine everything well.
When everything is ready, start beating the egg whites, first beat the egg whites well until you get a foamy mixture, then gradually add sugar (3 tablespoons) with the help of a spoon.
Beat well until you get a stiff batter. With the help of a whisk, add the whipped cream to the cream and mix with a spatula from bottom to top, mix until it is a compact cream. When everything is well combined, we can start making the cake.
Cake processing:
Take a 30×35 cm pan.
Divide the cream into 3 parts, with the first cream filling less than the other two.
Coat the pan with very little cream and then dip the biscuits in the coffee mixture and arrange them horizontally, then take the cream and spread it evenly over the biscuits with the help of a spatula.
When you have finished that, you will make the second row of cookies in the opposite direction from the first – vertically.
Repeat the dipping of the biscuits the second time and with the help of a spoon, sprinkle the biscuits with coffee as desired, but do not overdo it!
Then cover with cream and smooth well, spread the cream well and level.
After that, pour the cocoa into a small sieve and sprinkle over the cream in proportion. The entire surface must be well covered.
Put the cake to cool in the refrigerator.
The cake is ready for consumption the next day. Enjoy delicious bites! Buon appetito!
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