- 250g of mascarpone cheese
- 2 eggs
- 50g of caster sugar
- 2 dozens of ladyfingers
- 40 cl of strong coffee
- Hand mixer or whisk
- Measuring Scale
- Square dish (I prefer a rectangular one)
Separate egg yolks from egg whites in two bowls. Add the sugar to the egg yolks.
Beat/Whisk until the sugar has dissolved (creamy) and add the mascarpone cheese.
Beat the egg whites until fluffy and stiff and add to the egg/mascarpone mixture. Make sure you fold in the egg whites and not just mix everything up with a spoon or whisk. You don't want to lose the bubbles of air.
Fold until you have a homogeneous batter.
Dip the boudoir biscuit (one by one, on each side) in the coffee and place in the dish.
After aligning the boudoir biscuit. Pour in a generous coat of the mascarpone mixture. Use a flat spatula or a spoon to level the mixture. At this point, you might want to dust a little bit of cocoa powder, depending on your taste.
Line another layer of boudoir biscuit and repeat with the mascarpone cheese (Use the all of the mixture as this is the ultimate layer). Level the mixture and finally dust with cocoa powder. (My sister inevitably dusted too much cocoa powder!)
Refrigerate for atleast 2 hours.