Ingredients
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Ingredients
Yields
10 raciones

Savoiardi biscuits

  • 100 gr. eggs (2.)
  • 60 gr. all purpose flour
  • 45 gr. powdered sugar
  • 45 gr. vanilla or white sugar
  • 1 gr. salt
  • A few drops of almond essence (optional)

Mascarpone filling

  • 750 gr. mascarpone
  • 300 gr. white sugar
  • 90 gr. egg yolks (6)

Assembly

  • 400 gr. strong high quality espresso
  • 30 gr. cocoa powder
coffee-1 cream-cheese-1
Directions
Welcome to La Pâtisserie du Monde!
Browse in the English version
English
¡Bienvenido/a a La Pâtisserie du Monde!
Navegar en la versión en Español
Español
Directions
Prep. time
50m
  1. Savoiardi Biscuits
    • 100 gr. eggs (2.)
    • 60 gr. all purpose flour
    • 45 gr. powdered sugar
    • 45 gr. vanilla or white sugar
    • 1 gr. salt
    • A few drops of almond essence (optional)

    • Start by preparing a meringue. With a hand whisk, beat the egg whites together with the salt and almond essence, progressively adding the powdered sugar until you have a meringue with firm peaks, for about 8 minutes.
    • Next, in another bowl, beat the egg yolks together with the vanilla sugar until the mixture becomes pale, airy, and triples in volume, for about 3 minutes.
    • Then, fold the yolk mixture into the whipped egg whites using a rubber spatula with gentle, enveloping movements.
    • Afterwards, sift the flour and incorporate it into the previous mixture in two batches using a rubber spatula in the same manner as the previous step.
    • Transfer the mixture to a piping bag with a plain nozzle of 2 cm in diameter.
    • Next, pipe sticks of batter onto a baking tray lined with baking paper, leaving a 4 cm gap between them.
    • Generously sprinkle with powdered sugar and bake at 180º C for 12 minutes.
    • This step can be done the day before. We shouldn't worry about our Savoiardi biscuits drying out as we will soak them in coffee later on.
  2. Mascarpone Filling
    • 750 gr. mascarpone
    • 300 gr. white sugar
    • 90 gr. egg yolks (6)

    • In a bowl, beat the egg yolks together with the sugar for about 6-8 minutes until the mixture whitens and triples in volume.
    • It is important at this point to ensure that the yolks are perfectly whipped, as the consistency of the cream will largely depend on this.
    • Now, add the mascarpone and beat just enough until it is integrated into the yolk mixture and the consistency is creamy but dense.
    • Set aside.
  3. Assembly
    • 400 gr. strong high quality espresso
    • 30 gr. cocoa powder

    • Start by preparing a high quality espresso coffee and let it cool to room temperature.
    • On a plate, place a metal frame of 20x20x5 cm and spread a thin layer of the mascarpone filling.
    • Now, dip the Savoiardi in the coffee and place them side by side on the base of our metal frame, covering the entire base.
    • When soaking the Savoiardi, it is important not to overdo it, as they will break. It is enough to dip them for 1-2 seconds and then let the excess coffee drain.
    • Then, spread half of the mascarpone filling over the Savoiardi and smooth it with a spatula.
    • Repeat the step of dipping the Savoiardi in coffee and place them over the mascarpone filling.
    • Next, spread a thin layer of mascarpone filling over the Savoiardi and transfer the rest to a piping bag with a plain nozzle of 1 cm in diameter.
    • Pipe buttons over the entire surface in columns and refrigerate for at least 1 hour before consumption.
    • When ready to serve, and not before, remove from the fridge and dust the top of the cake with cocoa powder.
    Savoiardi Biscuits
  • 100 gr. eggs (2.)
  • 60 gr. all purpose flour
  • 45 gr. powdered sugar
  • 45 gr. vanilla or white sugar
  • 1 gr. salt
  • A few drops of almond essence (optional)
    Mascarpone Filling
  • 750 gr. mascarpone
  • 300 gr. white sugar
  • 90 gr. egg yolks (6)
    Assembly
  • 400 gr. strong high quality espresso
  • 30 gr. cocoa powder