Ingredients
Equipment
Method
- Separate the egg yolks from the whites. Whisk yolks with sugar and vanilla sugar until pale and creamy. Fold in mascarpone until smooth.
- In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Carefully fold the beaten whites into the mascarpone mixture.
- Dunk each ladyfinger briefly into the cooled coffee and arrange in a single layer at the bottom of your serving dish.
- Spread half of the mascarpone cream over the soaked biscuits. Scatter half of the cherries evenly across the cream.
- Repeat the process with another layer of coffee-dipped biscuits, remaining cream, and cherries. Top with grated chocolate.
- Cover with plastic wrap and chill in the fridge for at least 4 hours, or ideally overnight. Slice and serve cold.
Nutrition
Calories: 375kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 12gCholesterol: 92mgSodium: 100mgPotassium: 250mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 5mgCalcium: 90mgIron: 1.5mg
Notes
Use high-quality ingredients for the best flavor, especially chocolate and coffee. Don’t soak the ladyfingers for too long; they should stay slightly firm. If using canned cherries, drain them well to avoid sogginess. For an extra touch, garnish servings with whipped cream and whole cherries. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in portions for longer storage.
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