chicken eggs – 6 pcs.
mascarpone cheese – 500 g
savoiardi biscuits – 250 g
cognac – 30 ml
espresso coffee – 300 ml
sugar – 4 tbsp. l.
cocoa – 2 tbsp. l.
salt – a pinch
Separate the whites from the yolks. Put the whites in the refrigerator. Add sugar to the yolks and beat it all with a mixer at low speed. Add mascarpone cheese to the resulting mass and mix.
Beat the whites with a small pinch of salt until a thick foam forms. Check the desired consistency: when turning the dishes, they should remain in it.
In small portions, add the proteins to the cream with mascarpone and mix thoroughly. Try not to damage the cream: it should remain airy. At the end, the cream should resemble condensed milk in consistency.
Mix espresso with cognac. Dip the cookies into the mixture for a couple of seconds, then lay them in a layer in a mold. Spread the cream evenly on top. Next, lay out the second layer of soaked cookies and brush again with cream on top.
Place the dessert in the refrigerator overnight. During this time, it should freeze. Sprinkle with grated chocolate or cocoa before serving.