4 Serves
31 Mins
In a large mixing bowl, beat the egg yolks and sugar until pale and thick using an electric hand mixer.
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Vitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
496 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
613 mg / 1,250 mgPotassium
977 mg / 4,700 mgSodium
1423 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
118 µg / 55 µgFiber
2 g / 28 gSugar
67 g / 50 gSaturated Fat
15 g / 20 gCholesterol
384 mg / 300 mgCaffeine
40 mgNet Carbs
121 gAlcohol
0 g
Gently fold the mascarpone cheese into the egg mixture until smooth and creamy.
Briefly dip the ladyfingers into the espresso and arrange them in individual serving glasses or bowls.
Spoon the mascarpone cream over the soaked ladyfingers and chill for at least 10 minutes before serving.
Dust the top generously with cocoa powder just before serving.
1
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Italian