ABOUT THE RECIPE
By Appart Gourmand, sponsored by Caffè Vergnano
½ sugar (100 g)
½ flour (100 g)
¼ brown sugar (30 g)
3 oz mascarpone cheese (80 g)
¼ cocoa powder (50 g)
a cup of strong Vergnano coffee
stand mixer or hand Mixer
2 pipping bags
tray and baking paper
2 large bowls
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
FOR THE LADYFINGERS
Preheat the oven at 400 F (200 C°).
In a bowl combine 3 egg yolks and half of the sugar, until the mixture gets white. Into a different bowl, prepare the meringue with 3 egg whites and the rest of the sugar; now combine the two preparations and mix gently.
Place the mixture into a piping bag, and on a tray, covered by parchment paper, create small discs (use your glass as a reference for the diameter).
Place in the oven and cook for 10 minutes.
FOR THE CREAM
With a mixer, whip 2 egg whites, then whip the egg yolk with the brown sugar. Gently add the mascarpone cheese and keep mixing. Once the mixture is homogeneous, slowly add the egg whites.
Dip the ladyfingers biscuits in the the coffee, now create on layer of biscuits and one layer of cream into your glass.
In the teaball, add the cocoa powder and sprinkle over the surface.
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