Products used for this recipe
Ingredients
500 g Mascarpone cheese
6 Eggs
150 g Sugar
500 ml 35% cream
400 g Gioia Savoiardi
100 g Gioia Amaretti (Crushed)
2 tsp Pure vanilla extract
1½ cups Brewed Gioia Espresso Coffee + 20 g of sugar
2 oz Brandy and 2 oz Amaretto Liqueur (optional)
Unsweetened cocoa powder to sprinkle
Steps
In a bowl whip the 35% cream and 100 grams of sugar until it gets fluffy. Place in the fridge until needed.
In a separate bowl, crack open 5 eggs using only the yolks and 1 whole egg. Add the Mascarpone cheese, 50 grams of sugar, the crushed Gioia Amaretti and the vanilla extract. Whip the mixture well. Add the whipped cream from the fridge and continue whipping until it becomes fluffy.
In a small bowl, combine the brewed Gioia Espresso Coffee, sugar and optional Brandy and Amaretto. Dip one side of the Gioia Savoiardi in the coffee mixture. Place the Gioia Savoiardi dry side down in a deep serving dish to complete one layer. After completing one layer, add a layer of cream to cover the Gioia Savoiardi. Continue with another layer of Gioia Savoiardi in the opposite direction. Add another layer of cream. Continue with a third layer if desired.
Sprinkle the top with coco powder, cover with plastic wrap and refrigerate for a minimum of 1 hour. You should be left with about 8-12 cookies which are perfect for dunking in morning coffee or milk. Buon Appetito.
