This is one of the first dessert recipes I have learned to make and I loved it because there is no cooking involved and it can be the base for many variation son the theme: fruit based, assorted creams, vegan version, diabetic version, etc … This is now a classic in Italian cuisine but its history is probably not older than my age as it is only in the 80s that it became a mainstream success first in Italy but also abroad. Now almost every Italian restaurant has its own variation on the dessert menu because it is an all time favourite with diner. In a strongly caffeinated version it can be a substitute of an after dinner espresso.

Ingredients for 6 people:

• 4 egg whites
• 2 egg yolks
• 100 g (1/2 cup) of sugar or 5 tablespoons of fruit sugar (alter to your own preference)
• 500 g (2 1/2 cups) of mascarpone cheese or 250g of mascarpone and 250g of creme fraiche 
• 2 small coffee cups of espresso coffee (1 small espresso machines)
• marsala wine (or brandy or cognac)
• 400 g of savoiardi or lady fingers (sponge cake fingers)
• dark chocolate powder

Preparation:

1. Make espresso coffee, sweeten, and add the marsala wine (or cognac) to it. Let it cool a bit.
2. Separate the egg yolks and the whites of two eggs in two bowls.
3. Beat sugar into the egg yolks.
4. Beat the mascarpone into the sweetened yolks.
5. Add two more egg whites to the other two and whisk until they form stiff peaks.
6. Fold gently egg whites into mascarpone mixture.
7. Quickly dip both sides of the ladyfingers in the espresso mixture.
8. Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).
9. Sprinkle dark chocolate powder on top.
10. Refrigerate for one hour.

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