Brew 2 cups (475ml) of espresso or strong coffee and pour into a wide mouthed bowl. Add 1 tablespoon (12.5g) of sugar and set aside to cool.
Divided the 6 egg whites and yolks into two large separate bowls. Start by beating the egg whites with an electric mixer. Add a pinch of salt and continue to beat until soft peaks form. Set aside.
Next, beat the egg yolks and sugar till pale yellow. Add the mascarpone cheese and beat until just blended. Fold in the egg whites combining to creating a beautiful custard.
Set your 6 individual glass cups in a row. Arrange the savoiardi, espresso and custard in a line to begin the assembly process. Start by adding one heaping tablespoon (12g) of custard to the bottom of each cup. Next dip three cookies in the espresso mixture until saturated making sure they do not break apart. Add the three cookies side by side on top of the custard. Repeat by adding 2 more heaping tablespoons (24g) of custard to cover the biscuits. Dip three more cookies in the espresso and arrange in a row in the opposite direction of the other biscuits. Cover the top of the biscuits with custard and dust with cocoa powder. Repeat with remaining cups. Refrigerate until ready to serve.
Brew 2 cups (475ml) of espresso or strong coffee and pour into a wide mouthed bowl. Add 1 tablespoon (12.5g) of sugar and set aside to cool.
Divided the 6 egg whites and yolks into two large separate bowls. Start by beating the egg whites with an electric mixer. Add a pinch of salt and continue to beat until soft peaks form. Set aside.
Next, beat the egg yolks and sugar till pale yellow. Add the mascarpone cheese and beat until just blended. Fold in the egg whites combining to creating a beautiful custard.
Set your 6 individual glass cups in a row. Arrange the savoiardi, espresso and custard in a line to begin the assembly process. Start by adding one heaping tablespoon (12g) of custard to the bottom of each cup. Next dip three cookies in the espresso mixture until saturated making sure they do not break apart. Add the three cookies side by side on top of the custard. Repeat by adding 2 more heaping tablespoons (24g) of custard to cover the biscuits. Dip three more cookies in the espresso and arrange in a row in the opposite direction of the other biscuits. Cover the top of the biscuits with custard and dust with cocoa powder. Repeat with remaining cups. Refrigerate until ready to serve.
