Dolce Italiano

Allergens

Eggs, Dairy

Ingredients

• 3 large eggs, separated
• 3 tbsp granulated sugar
• 1 cup heavy whipping cream
• 1/2 cup mascarpone cheese
• 1/4 tsp vanilla extract
• 6
• 8 ladyfingers
• 1/2 cup brewed espresso, cooled
• 2 tbsp unsweetened cocoa powder

Instructions

1. In a large bowl, whisk together egg yolks and sugar until pale and creamy. Add mascarpone cheese, vanilla extract, and whipping cream to the mixture. Whisk until smooth and fully incorporated.
2. In another bowl, beat egg whites until stiff peaks form. Gently fold them into the mascarpone mixture until evenly combined.
3. Dip each ladyfinger in cooled espresso for a moment on both sides, then lay them out on a plate in two serving portions.
4. Spoon or pipe the mascarpone cream onto the soaked ladyfingers, creating a lush and velvety layer.
5. Sift cocoa powder over the top of each portion for a final touch of bittersweet delight.

Chef’s Insight

The balance of flavors and textures in this dish makes it a perfect ending to any Italian brunch.

Notes

This recipe calls for raw egg whites. Ensure they are fresh and handled properly to avoid any food safety risks.