20 g of dissolved instant coffee as instructed on the packaging
60 g of English biscuits
400 g of mascarpone
6 egg yolks
3 egg whites whipped to a snow-like consistency
100 g of sugar
8 g of unflavored gelatin dissolved as instructed on the packaging
To Assemble
150 g of grated dark chocolate
To Dust
Dark chocolate to taste
20 g of dissolved instant coffee as instructed on the packaging
60 g of English biscuits
400 g of mascarpone
6 egg yolks
3 egg whites whipped to a snow-like consistency
100 g of sugar
8 g of unflavored gelatin dissolved as instructed on the packaging
To Assemble
150 g of grated dark chocolate
To Dust
Dark chocolate to taste
Step 1
Dip the coffee in a bowl and soak the biscuits. Reserve
Using an electric mixer, beat the egg yolks with sugar until well combined
Add the mascarpone and mix until smooth
Add the melted gelatin, egg whites, and mix until well combined
Refrigerate for about 1 hour
Step 2
Assemble the dessert in layers in a large glass bowl (or sorbet bowls) in the following order: mascarpone cream, biscuits, and chocolate
Refrigerate for at least 4 hours before serving
Just before serving, dust with dark chocolate to taste
