400 g mascarpone, or ricotta+cream cheese
100 g sugar
4 eggs, separated
300 g lady
fingers
coffee
Tia
Maria
Whip egg yolks with sugar until a yellow ribbon forms.
Reduce speed to level 3 and add mascarpone or a mix of ricotta
and cream cheese and 1 tbsp Tia Maria.
Whip 2 egg whites to firm peaks and fold into cheese mixture.
Dip skin of lady fingers into coffee and line a crystal serving
dish.
Pour custard onto it. Before serving sprinkle with cocoa
powder.