Mascarpone Cheese 250g
Eggs 4 pieces
Separate 3 egg whites from yolks. Place the egg whites in a large, grease-free, and water-free bowl for later use. Directly add the yolks into the stirred mascarpone cheese mixture. Then, use a whisk to thoroughly combine the cheese and egg yolks. Cover with plastic wrap and set aside. Next, prepare the Italian meringue. Whip the egg whites without sugar using an electric mixer until fluffy with distinct lines that do not easily disappear, and the whisk forms a hook shape when lifted. Since no sugar is added during this whipping process, the egg whites appear coarse with visible small bubbles. Pour 30ml of water and 90g of granulated sugar into a non-stick pan. Heat over low heat until the sugar water boils. Monitor the temperature with a thermometer, and turn off the heat when it reaches between 117-120°C. Slowly pour the syrup into the egg whites while continuously beating with the mixer to prevent the egg whites from clumping. Beat at low speed for about 1 minute until the egg whites are smooth and free of resistance. At this point, the bowl may still feel slightly warm. Continue beating until stiff peaks form, with glossy and well-defined lines. Once the bowl has cooled to room temperature, the Italian meringue is ready. Add one-third of the meringue to the previously mixed cheese mixture. Fold gently from bottom to top until combined. Then, pour the mixed cheese mixture into the remaining two-thirds of the meringue and fold until uniform. The cheese mixture is now complete.
9. Pour 300ml of coffee liqueur into an open container. 10. Cut ladyfingers to fit the size of the serving cups, briefly soak them in the coffee liqueur, and place a layer at the bottom of each cup. 11. Spread a layer of mascarpone cream over the ladyfingers, then add another layer of coffee-soaked ladyfingers, followed by another layer of mascarpone cream. 12. Repeat this process until the cups are filled. Use a spatula to level the tops of the cups. 13. Sprinkle the surface with matcha powder or cocoa powder before serving. Alternatively, refrigerate for a period and sprinkle with matcha powder or cocoa powder when ready to serve.
