1. Take all ingredients out of the fridge 2 hours in advance.
2. Make the espresso coffee. When it’s cold, mix it with the marsala wine/the alchohol.
3. In a big bowl, mix the egg yolks with 100 g of the powdered sugar, stirring till you get a fluffy cream.
4. Add the mascarpone cheese and stir again using a mixer.
5. In a separete clean and dry bowl, stir the egg whites with the rest of the sugar till you get nice thick meringue.
6. Gradually add the whipped egg whites to the mascarpone cream, mixing carefully.
7. Choose a suitable dish to put together the dessert – a deep tray, bowl or jar.
8. Dip ladyfingers in coffee and spread on the bottom of the dish. Cover with cream.
9. Alternate the previous step and in the end, after the top layer of cream, spread the rose jam.
10. Sprinkle with cocoa powder and let the dessert cool in fridge for 10 hours, or overnight.
11. Serve with a cup of espresso.
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