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1
Prepare the coffee.
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2
8 espresso cups yielded about 2 cups.
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3
Dissolve the sugar for the coffee and add liquor (optional).
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4
Place coffee liquid in a flat dish with sides.
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5
Separate egg yolks from egg whites.
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6
Cover egg whites and put in refrigerator.
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7
Whisk the sugar and egg yolks.
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8
Add mascarpone cheese and combine.
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9
Cover and put in refrigerator.
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10
Clean the mixer bowl and attachment.
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11
Put in freezer for about 15 minutes.
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12
Whisk the egg whites with chilled attachment at a low speed and slowly increase to high.
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13
Once fluffy and solid, ready to combine with cheese mixture.
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14
By hand gently incorporate the eggs whites with the cheese mixture.
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15
Add a thin layer to the bottom of your cake pan or dish.
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16
This recipe makes one 12 inch round using a springform pan.
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17
Many combinations of shapes, sizes possible for desired use.
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18
Quickly dip one savoiardi biscuit at a time into the espresso coffee and layer on top of the cream.
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19
(If the savoiardi absorb too much liquid, the biscuits will be soggy and not retain shape.
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20
Cover the dipped biscuits with a layer of the egg whites and cheese mixture.
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21
Rotate direction of biscuits for second layer.
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22
Put in freezer until solidifies, about 2 to 3 hours.
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23
Once solidified, remove from freezer and release from sringform pan.
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24
Use a knife to separate from the base and place on serving platter.
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25
Sift the unsweetened cocoa over the cake and serve.
