Preparation : 25 minutes
Refrigeration: 4 hours
Servings : 8 servings

Nut free

Ingredients :

- 250 ml (1 cup) of very strong filter coffee
- 30 ml (2 tbsp) coffee liqueur (Kahlua type)
- 3 eggs (whites and yolks separated)
- 125 ml (1/2 cup) sugar
- 1 container of mascarpone of 275 g, at room temperature
- 5 ml (1 tsp) vanilla extract
- 20 lady finger biscuits
- 1 jar of CARAMELS FAA Indonesian coffee caramel 250 ml
- 15 ml (1 tbsp) cocoa

Instructions :

1. In a bowl, pour the coffee and coffee liqueur. Let cool.

2. In a large bowl, whisk the egg yolks with the sugar until the mixture becomes pale and creamy. Add the mascarpone and vanilla, then stir until smooth.

3. In a third bowl, whisk the egg whites with an electric mixer until stiff peaks form.

4. Incorporate the egg whites into the mascarpone mixture, gently folding the mixture with a spatula until you obtain a smooth mixture.

5. Dip half of the ladyfingers in the coffee mixture for a few seconds. Place the cookies side by side in a 20 cm (8 in) square serving dish to completely cover the bottom.

6. Cover with half of the mascarpone cream. Smooth the surface.

7. Dip the remaining biscuits in the coffee mixture, then place them on the cream. Drizzle with Indonesian coffee caramel and cover with the remaining cream.

8. Cover with plastic wrap and refrigerate for 4 to 6 hours.

9. When serving, sprinkle with cocoa using a fine sieve.