– Vanilla bean
– 500g of mascarpone
– 3 cups of Espresso
– One packet of Savoiardi
– Dark chocolate
Separate 4 eggs and whisk the whites until they form stiff peaks. Mix the yolks with 150g of castor sugar and 1 tablespoon of vanilla bean paste and then stir in 500g of mascarpone. Fold in the egg whites carefully so as not to lose any of the air whipped into them.
Soak one packet of Savoiardi biscuits in 3 cups of strong espresso at room temperature.
Layer in a large dish or individual glasses alternating between the mascarpone mixture, a sprinkling of cacao and crumbled coffee-soaked biscuits. Top with grated dark chocolate and chill in the fridge for 2 hours.