Ingredients (serves 8)
3 large eggs
100 gr sugar red
1 packet of vanilla sugar
250 gr mascarpone
24 biscuits (à la cuillère)
1/2 liter of black coffee without sugar
30 gr of powdered cocoa bitter
Preparation (15 minutes)
Separate white from yolks. Mix yolks + sugar + vanilla sugar.
Add the mascarpone with a whisk.
Beat the egg whites until stiff and fold gently with a spatula to the above mixture.
Prepare black coffee.
Soak the biscuits in the coffee.
Line bottom of pan with crackers. Cover with a layer of cream, egg, sugar, mascarpone.
Alternate cookies and cream.
Finish with a layer of cream.
Sprinkle with cocoa.
Refrigerate 3 or 4 hours minimum.