Website Original Recipe Ingredients: 250 g of Lattebusche mascarpone 50 g of Amadori egg yolk 53 g of sugar Italia Zuccheri 6 Vicenzovo ladyfingers biscuits by Matilde Vicenzi Coffee to taste Cocoa to taste METHOD: Beat the sugar and egg yolk in a mixer until it doubles in volume and becomes a light, silky cream. Add the mascarpone (cold) to the cream. Work with an electric mixer until you obtain a smooth and compact cream. Set aside in a piping bag with a nozzle of your choice. Moisten the ladyfingers in the (unsweetened) coffee, without wetting them too much. Then cut out the biscuits with a rectangular pastry cutter or a pastry cutter of your choice. Start the composition with a layer of biscuits, a generous layer of cream, another layer of biscuits and finish with the remaining cream. Remove the pastry cutter, complete with cocoa powder and serve. Creative recipe: INGREDIENTS 54g of Amadori egg yolk 69g of sugar Italia Zuccheri 250g of Lattebusche mas...