500g of finger lady
500g mascarpone cheese
2 white eggs
500ml whipping cream (35%)
300ml of espresso
For the whole process I used a handheld pastry blender.
First we beat the yolks with the sugar and save for later.
Beat the egg white separately until it will stand in soft peaks, and also save for a little later.
Then we mix mascarpone cheese with the yolks and sugar mixture. Here you can add a little coffee to the mix and it will give it a more intense flavor.
We whip the cream, (I put the glass or metal bowl in the fridge a little before whipping the cream so that everything is very cold and it gives you a better result).
And once the whipped cream is done, it is added to the mixture of yolks, sugar and mascarpone cheese, you can still use the mixer machine. When everything is homogenized, it is time to add the whipped whites, but this time you should use a spatula and make enveloping movements so as not to break the bubbles that have already formed.
And it is time to assemble the cake. It can be done in a traditional way in a large container or cups or it is more beautiful if you use a piping bag for the cream.
The first layer would be a little cream, then you would put the ladyfinger cookies dipped in the coffee (you can add a touch of rum, amaretto or any liqueur to taste), and then a layer of cream, finally sprinkle a little of cocoa powder and again a layer of ladyfingers, cream and cocoa.
Let it cool in the fridge for about 8 hours and enjoy!