- 5 Egg yolks
- 200 g Caster sugar
- 500g Mascarpone
- 500 ml cream
- 4 leaves of gelatin (soak in cold water)
- Pan di Spange (lady fingers)
- 3 hot long Espresso
- 3 tbsp nutella
Whisk egg yolks and sugar until thick and almost white in colour. Fold in the Mascarpone. Whisk 400 ml of cream to soft peak.
Heat 100 ml of cream in a pan, add the gelatin (gelatin only, no water) once gelatin has dissolved add the cream to the whipped cream. Fold the cream into the Mascarpone mix.
To assemble, grease moulds and soak biscuits in espresso mixed with nutella.
Place three biscuits per mould and pipe in the cream mixture layering with grated chocolate.