April 11 2022 – That's Amore Cheese
|Chef||That's Amore Cheese|
- 250g That's Amore Mascarpone
- 400g Easter egg (half)
- 300mL espresso coffee
- 2 eggs
- pinch of salt
- 2tbsp sugar
- 300g savoiardi biscuits
- Dutch cocoa powder for dusting
Brew coffee and set aside to cool.
Cut the easter egg in half using a hot knife to help keep the edges smooth and prevent cracking.
Separate egg whites from yolks in two different bowls.
Whisk egg yolks with sugar for 5-6 mins, until pale and fluffy.
Add mascarpone and whisk gently until smooth.
Whip egg whites with a pinch of salt until stiff peaks form. Add egg whites to the mascarpone mixture and fold gently.
Quickly dunk the savoiardi biscuits in the coffee one at a time and arrange them inside the egg to create the first layer. Break savoiardi if needed.
Spread mascarpone mixture over the first layer of savoiardi biscuits.
Add another layer of soaked biscuits in the opposite direction and spread the remaining mascarpone mixture.
Dust with cocoa powder and leave in the refrigerator to set for at least 4 hours or overnight.