4 Serves
30 Mins
Whisk the egg yolks and sugar together in a mixing bowl until pale and creamy.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
418 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
356 mg / 1,250 mgPotassium
671 mg / 4,700 mgSodium
1078 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
40 mgNet Carbs
22 gAlcohol
0 g
Fold the mascarpone cheese into the egg mixture until smooth and well combined.
Briefly dip the ladyfinger biscuits into the cooled espresso and arrange them at the bottom of each serving cup.
Spoon a layer of the mascarpone cream over the soaked biscuits, then repeat the layers once more.
Dust the top of each cup with cocoa powder and refrigerate until set before serving.
1
g27
g0
g
Italian