500 gms mascarpone cheese
4 egg yolks
100 gms icing sugar
1 tsp vanilla extract
2 shots of espresso (add or reduce water as per how strong you would like it)
250 gms egg white
1 tsp lemon juice
1 tsp icing sugar
1. Using a double boiler method, also known as Bain maire cooking method in French, begin adding the egg yolks and icing sugar in the bowl.
2. Start mixing the two, it will look a little thick in the beginning. The purpose of using this method is to cook the egg yolks instead of scrambling. It gelatinizes the mix.
3. If the mix starts getting very hot remove it from the boiler for a few seconds but continue mixing. In about five to six minutes the colour of the mix will begin to look light yellow in colour.
4. In about five to six minutes the colour of the mix will begin to look light yellow in colour and the consistency semi-thick.
5. Remove the bowl from the boiler and add mascarpone to it. Mix them really well so that there are no lumps of mascarpone left in the mix.
6. The consistency of the mix should be semi-thick after mixing the mascarpone well.
7. In an electric blender, add egg whites, lemon juice and icing sugar. Mix it until they become foamy. In case you do not have a professional electric blender, use any available hand-blender at home. But using it will take a little longer to mix.
8. The peaks of the mix have to be soft yet stiff. Note: Sugar is used in this process as a stabiliser and not for flavour. You may also let it rest in the refrigator for a couple of hours or overnight.
9. Add the egg yolk and egg white mix together and blend them well.
10. The consistency of the final mix should be creamy and fluffly. This can only be ensured when they are mixed well but gently. In case there is any water left in the any of the mixes they will not bind well and ruin the mix.
11. Now, put the final mixed cream in a piping bag. If you don't have a piping bag, use a spoon instead. Add the cream one spoon at a time, into a serving glass.
12. Break a ladyfinger into half and dip it into espresso (roughly 2-3 seconds) and layer it on top of the cream. Repeat the process with the rest of the ladyfingers to create layers.
13. Now, cover the ladyfingers with another layer of cream. So now we have cake sandwiched between two layers of cream. Shake the glass gently so that the cream settles into the gaps, if left.
14. Sprinkle cocoa powder on top, generously.
15. Refrigerate for 30 minutes and serve chilled. Add a berry or fruit as topping if you like.