- 6 cups espresso or Nescafe coffee.
- 20 Savoyar cookie sticks.
- 4 eggs.
- 150 g brown sugar.
- 300 g mascarpone cheese.
- 2 tbsp cocoa.
Directions:
1- Separate the egg whites from the yolks, then beat the brown sugar, egg yolks and mascarpone cheese with a whisk until combined.
2- Beat the egg whites with an electric whisk until we get an ice mixture, then add to the egg yolk mixture, and mix lightly with a spoon until we get a smooth cream.
3- Dip the biscuits in the coffee, stack them in the bottom of a deep mold, then cover with a layer of cream.
4- Add another layer of biscuits, then another layer of cream, and sprinkle with cocoa.
5- Put the mold in the refrigerator for at least 3 hours to cool and firm, then serve.