Ingredients:
Egg yolks 6
Sugar ¾ Cup
Milk ¾ Cup
Mascarpone Cheese 8 Ounce
Espresso Coffee Shot 1 ½ Cup
Italian Ladyfingers
(Savoiardi) 30 - 32Pcs
Dutch process
cocoa powder ¼ Cups
Method:
Whisk the egg yolk with sugar. Add Mascarpone Cheese in a bowl, take espresso shot in other bowl and soak the biscuits in it, place it in the bottom of the jar and top it up with floppy mascarpone cheese in layers. Before serving, garnish it with coffee bean and coco powder. Keep it in the fridge.
(Courtesy: Head Chef Ajay Veer Gusain from Symposium, Dwarka)