18 cm cake tin
    Servings Prep Time
    6people 20minutes
    Cook Time
    20 minutes
    Servings Prep Time
    6people 20minutes
    Cook Time
    20 minutes
    For the cake
    • 3pcs. Egg yolks
    • 45g. Sugar
    • 8g. Sheet gelatin
    • 250g. Mascarpone
    • 250ml. Whipping cream
    • 150ml. Coffee
    • 15pcs. Savoyardi
    • Vanillin
    • Salt
    For decoration
    • 70ml. Whipping cream
    • 5g. Powdered sugar
    • 10g. Cocoa
    For the cream
    1. Cook egg cream in a water bath. Mix 3 egg yolks with sugar and salt.
    2. Whisk everything until the mixture is smooth. Cream shouldn’t get hotter than 70°C.
    3. Soak leaf gelatin in water.
    4. Whisk cream to stiff peaks form. Add mascarpone and vanillin.
    5. Transfer soaked sheet to the saucepan. Heat it, stirring constantly.
    6. Once it dissolves, add it to the pan with cream. Stir in egg mixture.
    For the cake
    1. Dip each Savoyardi in the coffee mixture.
    2. Transfer a half of the cookies to the prepared pan. Cover them with the layer of the cream.
    3. Add more cookies on the top of it. Top them with remaining cream. Transfer your dessert to the fridge for 3 hours.
    Decorating the cake
    1. Whisk cream with cocoa and sugar powder.
    2. Mix it until the mass is well-combined. Transfer it to the pastry bag.
    3. Take your cake out of the fridge. Remove it from baking tin and decorate with chocolate cream.
    4. Serve it immediately. Enjoy your meal!