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- 8 large egg yolks
- 6 egg whites
- 50g caster sugar
- 750g mascarpone
- 1 pkt Savoiardi biscuits
- 500ml cold espresso
- 150ml Bickford's Hazelnut Syrup
- Cocoa powder for dusting
- 100g chopped roasted hazelnuts to sprinkle
- Sliced roasted hazelnuts to garnish
- Shaved dark chocolate to garnish
Method
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly, until light and fluffy. Remove from the heat and add mascarpone and whip until combined. Set aside. Whip the egg whites to soft peak and fold into the mascarpone. Mix the cold espresso with the hazelnut syrup and dip the savoirdi biscuits into the mixture just long enough to get them wet, and gently squeeze out any extra liquid. Arrange the lady fingers in the bottom of the serving bowl. Spoon 1/3 the mascarpone cream filling over the lady fingers. Dust with cocoa powder and sprinkle with chopped hazelnuts. Repeat process with another layer or 2 of lady fingers and cream. Refrigerate for at least 4 hours or overnight. Dust with cocoa before serving and garnish with sliced hazelnuts and shaved chocolate.