Mix the eggyolks with the sugar, add the mascarpone cheese and make a mixture adding some drops of “grappa”.
Then add the whipped cream that you have prepared.
Soak the biscuits with black coffee .
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Make a layer of biscuits in a baking-tin , top with the mascarpone cream mixture and repeat the layers three times. Top with a dusting of cocoa powder .
Put in the fridge for at least three hours.
500 grams Pavesini biscuits (« Ladyfingers »)
500 grams Mascarpone cheese
250 grams Whipped cream
5 tablespoons Sugar
12 portion Coffee (espresso)