Mix egg yolks with sugar until frothy. Beat the egg whites until stiff. Stir the mascarpone into the egg yolk until a homogeneous mass is formed. Carefully fold in the egg white.
Place the ladyfingers in a flat dish with the sugared surface facing down and drizzle with espresso. Spread the cream on top in layers. Put in the fridge and let it steep - preferably overnight.
Ingredients
Print Recipe
Pin Recipe