
4 eggs
120 g sugar
500 g mascarpone
20 cocoa-flavored ladyfingers
Dark chocolate
1 jar of cherries in syrup (or fresh cherries, depending on the season)
- Prepare the mascarpone cream:
- Separate the egg whites from the yolks.
- Divide the sugar into two equal portions (one for the egg whites and the other for the mascarpone mixture).
- Whisk the yolks with 60 g of sugar until the mixture turns pale, then add the mascarpone and mix well.
- Whip the egg whites:
- Beat the egg whites, gradually adding the remaining 60 g of sugar, until you achieve stiff peaks.
- Gently fold the whipped egg whites into the mascarpone mixture in several additions using a spatula.
- Assembly:
- Place a layer of cocoa-flavored ladyfingers at the bottom of the serving dish.
- Brush the biscuits with cherry syrup using a pastry brush.
- Spread a layer of mascarpone cream over the biscuits.
- Add a layer of cherries.
- Repeat with another layer of cocoa-flavored ladyfingers and mascarpone cream.
- Smooth the surface with a spatula. If you have extra cream, use a piping bag with a round tip for decorative finishing touches.
- Chilling and finishing touches:
- Refrigerate for at least 4 hours (ideally overnight).
- Before serving, sprinkle with grated dark chocolate and garnish with cherries.
Chocolate shavings: Use a vegetable peeler to shave a chocolate bar into delicate curls for an elegant topping.
Ladyfinger alternative: If you don’t have cocoa-flavored ladyfingers, dip regular ones in chocolate milk (a mix of milk and unsweetened cocoa powder).
Storage: Keeps for up to 48 hours in the refrigerator.