3 eggs, separated
4 tablespoons caster sugar
1 vanilla bean, split and seeds scraped
500 g (17.5 ounces )mascarpone
pinch of salt
1 scant tablespoons icing sugar
2 cups (500 ml) espresso coffee
80 gr ( 3 Ounces) of roughly chopped dark chocolate
20 savoiardi biscuits
Dutch-process cocoa powder, for dusting
Place the egg yolks and caster sugar in a bowl and whisk for 5–6 minutes or until the egg mixture is very pale and fluffy. Add the vanilla seeds and stir well, then add the mascarpone and whisk, gently, to ensure there are no lumps.
Whip the egg whites and salt until soft peaks form. Add the icing sugar and keep whipping for a further 2–3 minutes or until shiny and firm. Gently fold the whipped whites into the mascarpone mixture.
Dunk the savoiardi in the coffee (one at a time or they will go soggy)), then arrange about half of them in a serving dish to cover the base. Pour over half the creamy mixture and sprinkle half f the chocolate on top. Top with the remaining coffee-soaked logs in a single layer. Spread the remaining creamy mixture on top. Leave in the fridge to set for a minimum of 4 hours (or overnight). Dust liberally with cocoa powder and the remaining chocolate just before serving.
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