Beat the yolks with the sugar until pale and airy.
WhiskorHand mixer
2
Add the mascarpone and mix gently.
💡Mix the mascarpone gently and don't whip it: hard mixing separates the fat and the cream turns grainy and runny.
3
Whip the egg whites to stiff peaks. Fold them gently into the mixture.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
To assemble
4
Mix the cold coffee with the liqueur.
5
Dip the gluten-free biscuits in the coffee for a second and arrange a layer in the dish.
Baking pan
💡Dip for just a second: the gluten-free biscuits keeps soaking up moisture from the cream in the fridge, and an over-soaked gluten-free biscuits falls apart into mush.
6
Spread half of the mascarpone cream on top.
7
Repeat with another layer of gluten-free biscuits and cream.
8
Cover and chill in the fridge 4 hours, and dust the cocoa on top just before serving.
Refrigerator
332calories
6 gprotein
33 gcarbs
19 gfat
● protein 7%● carbs 41%● fat 52%
Per serving (124 g), of 8 servings
For the Cream Filling · To assemble ·
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