Summary

Ingredients

• 500 g mascarpone
• 5 egg (s)
• 5 tablespoon honey
• 1 pack ladyfingers
• 4 espresso
• 5 drops bitter almond flavor, , no must
• 2 tablespoon cocoa powder

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Instructions

1. Separate the eggs and beat the egg whites until stiff. Mix the mascarpone, egg yolk and honey together. Then fold in the egg whites.
2. Mix the cold espresso with the bitter almond oil. Aroma can also be omitted. Dip the ladyfingers briefly with the unsweetened side in espresso and place on the sugared side. This means that the ladyfingers don`t get totally mushy because the sugar side is holding up the liquid a little. Repeat until the bottom of the mold is covered. Spread half of the cream on top. Layer another layer of soaked ladyfingers and the rest of the cream.
3. Place in the refrigerator for at least 6 hours. Dust with cocoa powder before serving.
4. The amount is exactly enough for a large square glass casserole dish.