Make the coffee: Make a strong coffee and let it cool completely.
Separate the eggs: Separate the yolks from the whites.
Beat the yolks with the sugar: In a bowl, beat the yolks with the sugar until you get a light, fluffy cream.
Add the mascarpone: Add the mascarpone to the yolk and sugar mixture and mix gently until you get a smooth cream.
Beat the egg whites: In another bowl, beat the egg whites until stiff.
Combine the creams: Gently fold the whipped egg whites into the mascarpone cream.
Assemble the glasses: In individual glasses, quickly dip the ladyfingers into the coffee and place them in the bottom. Top with a layer of cream, then another layer of soaked ladyfingers and finish with a layer of cream.
Sprinkle: Sprinkle cocoa powder over the top.
Chill: Refrigerate for at least 2 hours before serving.
Cook up creamy ‘angel’ chicken in a slow cooker with just 10 mins of prep
Old-Fashioned Goulash
Chocolate cake with peanut caramel
My Husband Missed the Birth of Our First Child — After Discharge, I Returned to an Empty House and a Creepy Note in the Crib
Potato and sunflower cooking: the recipe for a unique appetizer for special occasions
How many horses can you find in this picture?
COOKED SALMON
Oatmeal Cranberry Cookies
Crispy Parmesan Chicken Tenders
