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Serves 6
Prep. time: 15 min


  • 50 gr Pavesini (thin sponge fingers)
  • 2 large eggs
  • 250 gr of mascarpone
  • 2 tbs of custer sugar
  • 100 ml espresso coffee, cooled
  • 25 gr bitter chocolate, grated or 1 tbs cocoa powder

Separate the egg yolks from the whites, and whisk the whites to a soft peak.

In a bowl, mix together the mascarpone, the egg yolks and sugar, then fold in the egg whites.
Cover the base of a serving dish with a thin layer of mascarpone mix (thin enough for the dish to be seen in places).Dip the sponge fingers into the coffee, then lay over the mascarpone layer.
Add a sprinkling of the grated chocolate/cocoa powder followed by a layer of coffee-soaked sponge fingers, more mascarpone mixture and then, finally, more grated chocolate/cocoa powder.

Leave to chill in the fridge for about an hour prior to serving. Eat within one day.

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