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1
Separate the egg whites from the yolk.
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2
Bring the mascarpone to room temperature.
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3
Chop the chocolate finely to make the ganache.
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4
[Make the ganache] Pour the heavy cream into a pot and heat until it's just about to boil.
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5
Then turn off the heat, add the chopped chocolate, and mix quickly.
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6
Knead the mascarpone until softened.
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7
Put the egg yolk and sugar into another bowl and mix until it becomes white.
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8
Add the mascarpone.
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9
Whip the heavy cream until it forms soft peaks.
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10
Mix in to Step 3.
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11
Then, after mixing the egg whites, add the sugar and whip until it forms stiff peaks to make the meringue.
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12
Add to Step 3 and mix together roughly with a rubber spatula.
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13
Soak the ladyfinger biscuits in coffee and lay them on the bottom of each cup, about 1 ladyfinger per cup.
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14
Then pour in the mixture from Step 5 --> the ganache from Step 2 --> ladyfinger --> Step 5, in order to form layers.
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15
Let it cool in fridge for 3-4 hours.
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16
Sprinkle on the cocoa powder and it's done Add any topping you'd like.
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17
I use these ladyfinger biscuits If you can't find it, use sponge cake or make your own ladyfingers.
