COOK: no cook recipe
SERVING: 8 people
AUTHOR: Matilde Vicenzi
Eggs (yolks and whites)
Separate the egg yolks from the egg whites.
Beat the egg yolks with the sugar until creamy. Beat in mascarpone cheese.
Beat the egg whites until they form soft peaks and fold it into the mascarpone and egg yolk mixture.
Dip the Gluten-free VICENZOVO ladyfingers in coffee. Then take a flat dish, or glass, and add alternate layers of ladyfingers and mascarpone cream.
Finally, sprinkle the dessert with cocoa powder. Serve chilled.