1 Separate the egg whites from the yolks.
2 Whip the egg whites until stiff peaks form, adding a pinch of salt.
3 Mix the yolks with the sugar. Once the yolks and sugar have turned pale, add the mascarpone and Saint Môret cheese and mix until there are no lumps.
4 Gently fold in the whipped egg whites little by little using a wooden spoon.
5 Dip the ladyfingers into the coffee and amaretto so they are soaked through.
6 Break them into small pieces and place them at the bottom of the glasses.
7 Cut the strawberries into small dice.
8 Layer the ladyfingers at the bottom of the glasses, then the cream, the strawberry pieces, and alternate the layers.
Place the ladyfingers at the bottom without letting them soak too long in the coffee, 3 to 4 seconds is enough. If they absorb too much liquid, the dessert becomes soggy. For the strawberries, cut them into dice of 5 mm maximum: if too large, they break up the lightness of the cream. Whip your egg whites until very stiff, forming peaks, before folding them into the mascarpone and Saint Môret mixture.
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