PREPARATION 30 min COOKING None TOTAL TIME 25 min + cooling

Ingredients:

300 gr lady fingers (type savoiardi)

500 gr mascarpone

90 gr coconut sugar

4 medium eggs

12 short espressos

Toppings: cocoa powder or grated dark chocolate

Method

1.Start by preparing the coffee and let it on a side to cool off and do not add sugar to it. Next separate the egg yolks in one bowl and the egg whites in another. In the bowl with the yolks add the sugar and whisk with a mixer until the mixture gets creamy and fluffy. Then add the mascarpone and whisk again until smooth.

2. In the bowl with the egg whites add a spoon of sugar and whisk with the mixer until you get stiff peak. You no longer need the mixer. Use a spatula and slowly incorporate the egg whites to the yolks mixture with a spatula. Do not rush otherwise you will loose the volume.

3. Next prepare your serving bowl/dish . Pour the coffee in a deep plate and start dipping one by one the fingers until you cover the bottom. Then add a thick layer of the mixture and spread. Repeat the layers until you finish with the cream on top. Get a small colander and sprinkle the cocoa powder generously on top. Let it chill for about 2 hours in the fridge.

Notes:

• Instead of cocoa powder you can grate dark chocolate on top