Ingredients 3 eggs 75 gr sugar (I used coconut sugar but brown sugar would work too) 1 tbsp vanilla extract 250 gr mascarpone 30 finger biscuits 50 cl coffee 30 gr cacao powder
Instructions Separate the eggs. Mix the yolks with the sugar and vanilla extract. Add the mascarpone and mix with a whip. Whip the egg whites until they form soft peaks. Add to the egg yolks mixture and blend gently with a spatula. Take a square brownie tin. Dip the bottom of each biscuit in the coffee and place them at the bottom of the brownie tin. Add half of the mascarpone mixture. Add another layer of coffee-dipped biscuits. (You may need more coffee depending on the length of time you dip each biscuit in the coffee). Cover the biscuits layer with the rest of the mascarpone mixture. Smooth the top.
Sprinkle the cacao powder. Refrigerate for at least 4 hours. Enjoy!
This recipe serves 8 generously.