Mascarpone Cheese 250g
Egg Yolks 2
3. Place the mixture in a bowl and heat over hot water at approximately 60°C for more than 1 minute using a water bath method.
4. Whip 200g of cream to 60–70% stiffness, meaning it becomes fluffy with visible lines but still retains fluidity. 5. Add cheese to the egg yolk mixture and stir until well combined. 6. Add the whipped cream to the egg-cheese mixture, stir evenly, and set aside. 7. Brew a cup of double-strength instant coffee. 8. Spread a layer of the egg-cheese mixture into the container. 9. Dip ladyfingers into the coffee for a few seconds. 10. Arrange the coffee-soaked ladyfingers in a layer. 11. Repeat the previous two steps once, then gently tap the container bottom to remove visible air bubbles, fill completely, and refrigerate for more than 4 hours.Sift cocoa powder over the cake before serving. The addition of decorative fruits is optional.
