• 6

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 3 pasteurized eggs, seperated
  • 1/2 cup sugar, divided
  • 1/4 tsp salt
  • 1 (8 oz) container mascarpone
  • 1/2 cup whipping cream, whipped
  • 16 ladyfingers
  • 1 cup strong coffee, cooled
  • 1 Tbsp cocoa powder


1. Separate the egg whites from the yolks. Place the yolks, 1/4 cup sugar and salt in the bowl fitted with the whisk. Mix at speed 7 for 1 minute 30 seconds. Add the mascarpone and mix at speed 7 for 2 minutes. Transfer to a separate bowl and wash the Prep&Cook bowl and whisk very well.

2. Place egg whites in the bowl fitted with the whisk and launch at speed 7 for 2 minutes. Add 1/4 cup sugar and let work at speed 7 for 4 minutes, without the stopper. Using a spatula, gently fold the egg whites into the mascarpone mixture. Fold in whipped cream.

3. Dip the ladyfingers quickly in the coffee and arrange in a 10 x 10-inch dish. Spread cream over the top. Cover with plastic wrap and refrigerate for at least 1 hour. Sift cocoa powder over the cream just before serving.