-
1
1. Brew espresso and add your desired amount sugar to sweeten it (make it however sweet you like). Add 1 teaspoon of vermouth. Set aside to cool.
-
2
2. Separate eggs placing yolks in a large bowl and the whites in a mixing bowl.
-
3
3. In the bowl with the egg yolks add mascarpone and mix well. Stir in 2 teaspoons sugar. Set aside.
-
4
4. In the bowl with egg whites, use a mixer to beat your egg whites to semi stiff peaks.
-
5
5. Add egg whites into the mascarpone mixture by gently folding the whites in using a spatula.
-
6
6. Stir the remaining 1 teaspoon of vermouth into the mascarpone mixture.
-
7
7. First dip one side of the savoiardi into the espresso mixture then turn it once so each side has soaked in some of the espresso. Put it into an 8x8 pan and create a layer of savoiardi.
-
8
8. Then spread half of the cream mixture over the top. Repeat this process making two layers of each.
-
9
9. Dust the top with cocoa, refrigerate for 30 minutes or longer and ENJOY!
-
10
Notes:
-
11
- My savoiardi were purchased at World Market. I used about 10 on my bottom layer and 12 on my top layer.
-
12
- Try not to soak too much of the espresso into your savoiardi so that they do not crumble. Each one needs just a little espresso soaked into it.
-
13
- Also the vermouth was purchased at my local ABC store.
-
14
- This dessert gets better over time. I made mine the day before and left it in the refrigerator.
