👩🍳 Preparation:
Eggs + sugar:
Beat the egg yolks with the sugar until foamy (light creamy).
Mascarpone:
Carefully stir in the mascarpone.
Whipped cream:
Whip the cold cream until stiff, then gently fold into the mascarpone cream.
Coffee:
Mix the alcohol into the cooled coffee. Quickly dip the sponge cake in it (do not soak it!).
Layering:
layer: sponge cake
layer: mascarpone cream
Sponge cake again
Cream again
Top:
Sprinkle generously with cocoa powder.
Resting:
Refrigerate for at least 4–6 hours, but preferably overnight.
✅ Tips:
If you want it without eggs: 250 ml whipped cream + 500 g mascarpone + 120 g powdered sugar
Chocolate version: grated dark chocolate per layer
Kid-friendly: rum can be omitted
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
