8 Serves
290 Mins
7 g
45 g
25 g
Prepare the espresso and allow it to cool in a shallow bowl.
Ingredients, vitamins, and health benefits
Espresso
Egg
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
201 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
248 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
180 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
6 g / 20 gCholesterol
165 mg / 300 mgCaffeine
10 mgNet Carbs
44 gAlcohol
0 g
Using an electric mixer, beat the egg yolks and sugar in a large bowl until pale and thick.
Fold the mascarpone cheese into the yolk mixture until smooth.
Quickly dip each ladyfinger into the cooled espresso and arrange them in a single layer in a baking dish.
Spread half of the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
Dust the top generously with cocoa powder and refrigerate for at least 4 hours before serving.
Sugar
Mascarpone cheese
Ladyfingers
Cocoa Powder
Vitamin A
66 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
201 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
248 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
6 g / 20 gCholesterol
165 mg / 300 mgCaffeine
10 mgNet Carbs
14
g178
g26
g
Italian
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgAlcohol
0 g