The classic recipe originating from the Veneto region
Cooking Time: 4 hrs
6 large egg yolks, room temperature
6 egg whites, cold
475 gr, mascarpone cheese
1 cup, sugar
1 teaspoon, vanilla extract
10 – 15 lady finger cookies
2 cups of espresso coffee, room temperature
2 oz of coffee liqueur
Pinch of salt
Make 2 cups of espresso and add the coffee liqueur. Set aside to cool.
Beat the egg yolks and the sugar until pale. Add the mascarpone cheese, and vanilla extract, and beat until blended. Set aside.
Add a pinch of salt to the egg whites and beat on medium speed until stiff peaks are formed, about 5 minutes.
Fold the egg whites into the egg and marscapone mixture.
Dip the cookies in the coffee and place in a 9x5 pan. Pour half of the mascarpone cheese onto the cookies and spread evenly. Add a second layer of espresso dipped cookies and add the rest of the mascarpone cheese and spread evenly.
Refrigerate for up to 4 hours or leave refrigerated over night.