2-2½ cups strong espresso, cooled to room temperature
4 large eggs or 5 small/medium eggs, separated
4-5 tbsp sugar (one tablespoon per egg) I use a regular spoon to measure – if you use a measuring spoon it will taste sweeter (personal preference).
500g (16 oz) mascarpone cheese, room temperature
1 – 200-250 g (7-9 oz) pkg Savoiardi or Pavesini (lady fingers)
2 tbsp unsweetened cocoa powder (or to taste) Again, I use a regular spoon but a measuring spoon will also work.
1. In a medium bowl, beat egg whites with electric mixture till stiff peaks form but not dry; set aside.
4. Dip the cookies in espresso (you can add a shot of your favourite liquor to the espresso, like rum, amaretto, brandy, Frangelico, marsala, etc.) and lay them into a 9×14 rectangular glass pan (or you may use another container/pan). Pour half the mascarpone mixture onto the cookies and spread evenly across the top.
I’m happy to report that this went like hot cakes at our barbecue! I kept it in the cooler for the most part, but it was okay sitting out for a little bit.
I’d like to also share this great video Nathalie put together on her recent trip to Toronto visiting my Aunt and Uncle and his side of the family, it’s great.