*Ingredients
°500g mascarpone cheese
° Pure KAF cocoa
° 24-30 Italian Ladybird Fingers
°Strong coffee temperature 3 ° C
° 3 teaspoon dark rum
°2 egg yolks
° 2 Egg White
° 1/2 Sugar
* Preparation
Mix coffee and rum together
In a bowl, whisk the egg whites until frozen with an electric mixer. Booking
Mix the egg yolks in another bowl with sugar and mascarpone until combined. Fold egg white for mixing
At the bottom of a 9-inch pulse frying pan, sprinkle the cocoa to cover the bottom using a small sieve
Dip the ladybird fingers quickly one by one into the coffee mixture and arrange them in the bottom of the mold to cover
Then distribute 1/3 cheese filling and sprinkle with cocoa again and return the same other layers 2 with soaked biscuits, cheese and cocoa
Cold and feet
Enjoy !