- 5 fresh eggs, separated
- 5 tablespoons sugar
- 17 1/2 ounces mascarpone cheese
- 30 ladyfingers
- 2 cups espresso coffee
- 2 tablespoons coffee powder
Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes.
Fold in the egg whites to the mascarpone cream and mix. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee. Repeat this operation 2 more times.
Finish with a mascarpone cream layer and sprinkle with the coffee powder.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.