Ingredients
Equipment
Method
- Make a cup of coffee, preferably espresso, and let it cool in a shallow dish large enough to dip the biscuits. Alternatively, use coconut milk.
- Quickly dip the Pavesini or ladyfingers one by one into the cooled coffee (or coconut milk) and arrange them to cover the bottom of your baking dish.
- In a clean bowl, beat the 2 egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, whisk together the 3 egg yolks and 3 tablespoons of sugar until pale and creamy.
- Add the mascarpone cheese to the egg yolk mixture and stir until smooth.
- Stir in the crushed Raffaello pralines into the mascarpone cream.
- Gently fold the beaten egg whites into the mascarpone mixture using a spatula until just combined.
- Spread half of the mascarpone cream mixture over the biscuit layer in the dish and smooth the top.
- Sprinkle 1 tablespoon of shredded coconut over the cream.
- Arrange a second layer of dipped biscuits over the coconut layer.
- Spread the remaining mascarpone cream mixture over the second biscuit layer and smooth the top.
- Sprinkle the remaining 1 tablespoon of shredded coconut over the top and decorate with the whole Raffaello pralines.
- Cover the dish and refrigerate for at least 2 hours, or until firm, before serving.
Nutrition
Notes
This dessert is best enjoyed chilled. You can prepare it a day in advance. For a richer flavor, use strong espresso for dipping the biscuits.