Mascarpone - 220 g
Cookies Savoiardi - 8-10 pieces
2 small egg yolks
Sugar - 2 tablespoons
Espresso or very strong coffee, cooled - 60 ml
Brandy or dark rum - 1, 5 tablespoons
Cocoa powder (not sweetened) - 1-2 tablespoons
Grated chocolate for decoration
In a bowl, whisk the egg yolks until thick with sugar and half brandy. Start adding a tablespoon of mascarpone at a time. If the mixture is not thick enough, then use a hand blender.
In a deep dish, mix espresso and other brands. Bytro dip each cookie (that it is not soaked) and place a number of cookies on a plate. Close layer of mascarpone mixture 1/3. Repeat procedure with remaining biscuits and mascarpone.
Close and place in the refrigerator for 4 hours - at night. Sprinkle with grated chocolate and cocoa before serving.