Preparation:
1. Make the coffee
Brew 4 strong espressos, add the Marsala and leave to cool.
2. Separate the eggs
Separate the egg yolks from the whites.
3. Mascarpone cream
Whip the egg yolks with 50 g sugar until light and fluffy. Add the mascarpone and mix gently to a smooth cream.
4. Beat the egg whites
Whip the egg whites until stiff peaks form, then gradually add the remaining 50 g sugar to obtain a glossy consistency. Carefully fold them into the mascarpone cream.
5. Assembly:
the recipe on the next page
