5 eggs, separated
5 tbsp icing sugar
1 lb mascarpone (no substitutes)
Savoiardi or ladies
fingers
2 oz rum
Deep quickly savoiardi in sweetened coffee mixed with 1 oz rum
and place radially in a serving crystal bowl. Place in
refrigerator.
Whip egg yolks and sugar, until a yellow ribbon forms.
Whip separately egg whites to firm peaks. Fold into yolks.
Beat mascarpone with 1 oz rum, then incorporate eggs.
Pour over savoiardi and refrigerate for a few hours or
overnight.