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Ingredients
- 6 eggs - separated
- 4 T. granulated sugar - divided
- 2 8 oz. containers of Mascarpone
- 2 c. Italian espresso or very strong coffee
- 2 T. cocoa powder (more if desired)
- 2 7 oz. pkgs. Savolardi cookies
- 1/4 c. chocolate chips or chocolate shavings if desired for garnish
- Mint sprigs for garnish
Details
Preparation
Step 1
In the bowl of a stand mixer, fitted with whisk attachment, beat egg yolks with 3 T. sugar. Add mascarpone and beat on low speed until mass it completely mixed and creamy. Move mixture to a large bowl and clean mixer bowl and whisk attachment.
Return mixer bowl to stand mixer and white egg whites with remaining tablespoon sugar until it forms stiff peaks that do not fall. Fold the egg whites into the mascarpone mixture.
In a shallow bowl like a pie plate, add coffee. Quickly dip each cookie into the coffee and lay it in a 9x13 baking dish. Continue dipping and arranging until the bottom of the baking dish is covered with a single layer. Smooth half the mascarpone mixture over the cookies. Continue with remaining cookies, making a second layer, then top with remaining mascarpone mixture. Dust with cocoa powder, cover and refrigerate overnight or for at least 4 hours before serving. Garnish with chocolate shavings and mint spring if desired.
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