Prep. time: 15 min
- 50 gr Pavesini (thin sponge fingers)
- 2 large eggs
- 250 gr of mascarpone
- 2 tbs of custer sugar
- 100 ml espresso coffee, cooled
- 25 gr bitter chocolate, grated or 1 tbs cocoa powder
Separate the egg yolks from the whites, and whisk the whites to a soft peak.
In a bowl, mix together the mascarpone, the egg yolks and sugar, then fold in the egg whites.
Cover the base of a serving dish with a thin layer of mascarpone mix (thin enough for the dish to be seen in places).Dip the sponge fingers into the coffee, then lay over the mascarpone layer.
Add a sprinkling of the grated chocolate/cocoa powder followed by a layer of coffee-soaked sponge fingers, more mascarpone mixture and then, finally, more grated chocolate/cocoa powder.
Leave to chill in the fridge for about an hour prior to serving. Eat within one day.