8 Serves
45 Mins
In a large mixing bowl, use a whisk to beat the egg yolks and sugar together until the mixture becomes pale and creamy.
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Vitamin E
3 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
183 µg / 400 µgCalcium
566 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
944 mg / 1,250 mgPotassium
373 mg / 4,700 mgSodium
688 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
23 g / 20 gCholesterol
1263 mg / 300 mgCaffeine
40 mgNet Carbs
30 gAlcohol
0 g
Gently fold the mascarpone cheese into the egg mixture using a spatula until the cream is smooth and fully incorporated.
Briefly dip each ladyfingers into the cooled espresso, ensuring they are moistened but not soggy, then arrange them in a single layer at the bottom of a casserole dish.
Spread half of the mascarpone mixture evenly over the ladyfingers, then repeat the process with the remaining ladyfingers and cream.
Dust the top of the dessert generously with cocoa powder and place it in the refrigerator to set for at least four hours.
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Italian