| Prepare an 8x10-in dish | ||||
| No-Bake Dessert — Requires 6 to 8 hours chilling (overnight recommended) | ||||
| 4 egg yolks (~70 g), room temp | whisk until pale & thick |
whisk until smooth |
gently fold together |
layer soaked biscuits, cream & chocolate; dust with cocoa & chill 6 to 8 hrs |
| 3 tbsp. (38 g) sugar | ||||
| 18 oz (500 g) mascarpone | ||||
| 3 egg whites (~100 g), room temp | whisk to stiff peaks |
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| 3 tbsp. (38 g) sugar | ||||
| 1 cup (230 mL) strong brewed coffee | mix | dip biscuits 2–3 sec each |
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| 4 tbsp. (60 mL) coffee liqueur | ||||
| ~24 Savoiardi biscuits / ladyfingers (~200 g) | ||||
| 3 tbsp. (30 g) dark chocolate, grated | ||||
| 1 tbsp. (7 g) cocoa powder | ||||