Ingredients:
- 24 biscotti savoiardi,
- 1 cup drip coffee,
- Unsweetened cocoa powder,
Filling;
- 4 egg yolks,
- 1 cup granulated sugar,
- 200 ml heavy cream,
- 400 gr. fresh mascarpone cheese,
- 2 drops almond extract,
Preparation:
- For the filling, place egg yolks and sugar in a metal bowl which you placed on a pot filled with hot water (it is important that the bottom of the bowl doesn’t touch the water in the pot), and whisk well,
- Place the pot (with the bowl on top) on medium heat and cook the egg yolks while stirring constantly for 7 mins,
- In another bowl, whisk together the heavy cream and mascarpone,
- Add the cooked egg yolk mixture and almond extract, then whisk everything together,
- Refrigerate the filling for 30 mins,
- Now dip half of the biscottis in warm coffee and place them in a baking dish on a single layer,
- Pour half of the filling over the biscuits and even out,
- Now place the rest of the biscuits perpendicular to the biscuits on the first layer and moisten them with coffee,
- Pour the rest of the filling on top and even out,
- Cover the top with sifted unsweetened cocoa powder and refrigerate overnight.
Bon appétit…
