400 g biscuits (Savoyardi)
500 g feta cheese Mascarpone
150 g sugar
grated orange (or lemon) peel
2 tbsp Marsala wine (or liquor, rum or other alcohol of your choice)
2 cup espresso coffee without sugar
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In a bowl stir the feta cheese until fluffy cream and gradually add vanilla and a little grated orange (or lemon) peel. Yolks are broken with sugar until fluffy and add carefully to the feta cheese. Egg whites are broken down into the snow and add to the feta cheese in small portions and the mixture is stirred gently. Court cover and leave in the fridge to cool down. The coffee is mixed with wine or liquor. In pan ranks layer biscuits which were previously soaked in coffee, then smeared with cream on top is dusted with cocoa powder. Top ranks layer of ladyfingers and so to run out of products. The top layer is a cream. Tray covered with household foil and place in the refrigerator for several hours (preferably 24 hours). Before serving, sprinkle the top with cocoa powder and grated chocolate. Eggs recipe can be replaced with 300 ml cream. Lopsided chilled cream is added to the previously broken feta cheese mixture and gently stir.