Cookwares

• Kitchen scale
• Mixer

Method

1. 1Step : Whisk the egg yolks with 80g of sugar over a double boiler up to 80 degrees.
2. 2Step : Prepare a syrup with 200g of sugar and 125g of water, and bring to a boil up to 100 degrees
3. 3Step : Meanwhile whisk the egg whites with a pinch of salt and whip into a meringue
4. 4Step : When the syrup reaches 121 degrees pour it over the meringue while whisking and slowly! And keep whisking until the meringue cools down.
5. 5Step : Gently fold the mascarpone into the egg yolk mixture
6. 6Step : Carefully fold the mixture into the Italian meringue
7. 7Step : Now place the ladyfinger biscuits in your dish and add the resulting cream mixture
8. 8Step : Do this step twice, to make two layers, and then dust with cocoa and keep in the fridge for at least 8 hours
9. 9Step : Help yourself!! Enjoy your meal 😍