250 mascarpone cheese
Tbl spoon of sugar
One cup of espresso
One shot of Marsala or sweet wine
Cocoa powder for topping
Separate the eggs from the white, fam the white with a little sugar until they become claudy. Get the yellow in to zabaionw then add the mascarpone, at ithe end add the white.the cream is ready.
Prepare the espresso with the liquore, deep the biscotti for 1 second, get a container, first leydr of cream, then biscuits, then cream then biscuits again... Cocoa in the end. Let the cake rest in the fridge for 2 hours.