-
1
Brew the coffee and stir in the sambuca and the 2 tbsp of sugar.
-
2
Set aside in a bowl to cool down.
-
3
Separate the yolks and the whites in two bowls (a big one for the yolks as it'll be the main bowl for the cream) and add 60 g of sugar to the yolks.
-
4
Mix the sugar and yolks together with a mixer till the batter turns light yellow and the consistency is creamy and foamy.
-
5
Delicately, stir in the mascarpone till it's homogeneous and not chunky anymore.
-
6
No need to overstir.
-
7
Mix the whites with a mixer to stiff picks but remember to add the rest of the sugar halfway through.
-
8
Add the whites to the yolks, stir in delicately as to not separate the eggs and ruin the cream in a way not even the best chef alive could save, a bit at a time, stirring from the bottom to the top with a spoon.
-
9
When homogeneous the cream is ready (do not overstir).
-
10
You can either use small bowls (one for each person), in that case place a layer of cream on the bottom before the first layer of ladyfingers, if using a single baking tin start directly with a layer of ladyfingers.
-
11
Quickly dunk a ladyfinger in the coffee, being careful to not melt it (better have a couple tries) and make a layer of them in the shape of the container, if needed break them into pieces before putting them into the coffee to fill the small holes.
-
12
Cover the ladyfingers with a layer of cream and place another layer of coffee-soaked ladyfingers, horizontally if the first layer was vertical and vice-versa.
-
13
Cover in cream again and dust the top with cocoa powder, being careful that the dust is thin and not chunky so it'll soak in the cream and it won't choke people (use a filter for best result).
-
14
Chocolate chips can be added to the top.
-
15
Put in fridge for a couple hours or till cream is firm.
