Make the coffee: Make a strong coffee and let it cool completely.
Separate the eggs: Separate the yolks from the whites.
Beat the yolks with the sugar: In a bowl, beat the yolks with the sugar until you get a light, fluffy cream.
Add the mascarpone: Add the mascarpone to the yolk and sugar mixture and mix gently until you get a smooth cream.
Beat the egg whites: In another bowl, beat the egg whites until stiff.
Combine the creams: Gently fold the whipped egg whites into the mascarpone cream.
Assemble the glasses: In individual glasses, quickly dip the ladyfingers into the coffee and place them in the bottom. Top with a layer of cream, then another layer of soaked ladyfingers and finish with a layer of cream.
Sprinkle: Sprinkle cocoa powder over the top.
Chill: Refrigerate for at least 2 hours before serving.
I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
Lemons and Salt: Grandma’s Age-Old Tip
CINNAMON FRENCH TOAST BUBBLE UP: A Blissful Breakfast Delight
Quick and Easy No-Flour Banana Dessert Delight
Instant Pot Vegetable Beef Soup
Elon Musk Reveals Tesla’s Affordable 2025 Motorhome – Priced Under $17,000?
Gordon Ramsay Throws Tim Walz Out of Hell’s Kitchen: “Don’t Come Back Here You Woke Creep”
Carpet cleaning, the method to do it directly from home: nothing more than washing clothes
Chicken Cordon Bleu Roll-Ups