• 2 cups mascarpone
• 24 Savoiardi ladyfingers
• 1 cup strongly brewed coffee
• 3 tbsp dark chocolate, grated
• 4 egg yolks at room temperature
• 3 egg whites at room temperature
• 6 tbsp sugar, separated into 2 portions
• 4 tbsp VecchioFlorio Marsala Superiore Sweet
• 1 tbsp cocoa powder

Season chicken with salt and pepper. Dredge in the flour and shake off the excess flour. Set aside.

Separate the egg yolks and whites into two separate bowls, add sugar to the egg yolks and whisk them until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set this aside for later.

Whisk the egg whites until frothy. Add 3 tbsp of sugar and whisk until the egg whites are stiff and glossy.

Next, add 1/3 of the whisked egg whites to the mascarpone and egg yolk mixture, and gently fold it in as you would with a cake batter. Add 1/3 at a time until fully incorporated.

Mix the espresso and Florio Marsala Sweet in a bowl and dip in the lady fingers. Do this quickly and rotate each side to prevent the cookies from getting too soggy.

Lay the ladyfingers in a glass or ceramic dish until you have one even layer. Add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate. Continue with another layer of ladyfingers and mascarpone, repeat this until done. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.

Enjoy!