Mascarpone — 220 g
Cookies Savoiardi — 8-10 pc
2 small egg yolks
Sugar — 2 tbsp
Espresso or very strong coffee, chilled — 60 ml
Brandy or dark rum — 1.5 tablespoons
Cocoa powder (not sweetened) — 1-2 tablespoons
Grated chocolate for decoration
In a bowl, whisk the egg yolks until thick with sugar and half the brandy. Start adding a tablespoon of mascarpone at a time. If the mixture is not thick enough, then use the hand blender.
In a deep dish, mix of espresso and other brands. Bytro dip each cookie (that it is not soaked), and place a number of cookies on a plate. Close the layer 1/3 of the mascarpone mixture. Repeat with remaining biscuits and mascarpone.
Close and refrigerate for 4 hours — at night. Sprinkle with grated chocolate and cocoa before serving.