Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Coffee | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 egg whites
- 2 egg yolks
- 100 g (½ cup) white granulated sugar
- 500 g (2 ½ cups) mascarpone cheese
- 4 small coffee cups espresso coffee
- 400 g of lady fingers (savoiardi) (or sponge cake)
- Unsweetened cocoa powder
Directions
Make espresso coffee, and let it cool a bit.
Separate the egg yolks and the whites of two eggs in two bowls.
Beat sugar into the egg yolks.
Beat the mascarpone into the sweetened yolks.
Add two more egg whites to the other two and whip until they form stiff peaks.
Gently fold egg whites into mascarpone mixture.
Quickly dip both sides of the ladyfingers in the espresso.
Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).
Refrigerate for one hour or two.
Sprinkle unsweetened cocoa powder on top just before to serve.