Method

1. 1Step : Separate the egg yolks from the whites, then whisk the yolks with the sugar until the mixture turns pale and thick.
2. 2Step : Fold the mascarpone into the previous mixture until you get a smooth and creamy texture.
3. 3Step : Mix the coffee and Marsala together, then beat the egg whites until stiff peaks form.
4. 4Step : Gently fold the stiff egg whites into the mascarpone mixture by lifting and turning the batter.
5. 5Step : Assemble the verrines: make a first layer of biscuits briefly dipped in the coffee-Marsala mixture, then cover with cream. Repeat the process for a second layer.
6. 6Step : Cover and refrigerate for at least 5h.
7. 7Step : Dust with unsweetened cocoa powder before serving.
8. 8Step : Enjoy while watching the Romeo and Juliet ballet on the Paris Opera platform.