4 eggs
4 tbsp sugar
250g marscarpone
sponge biscuits
50ml Sambuca, cognac or brandy
small cup of strong black coffee
sprinkling of cocoa/bitter chocolate

Separate the eggs and add the sugar to the yolks and mix thoroughly till the sugar dissolves. Add the marscarpone. Beat the whites to a peak and then fold into the egg yolk mix.

Add the sambucca to the coffee and dip the biscuits into the mix. Layer in a dish, add some cream, and contrinue layering, ending with a cream layer.

Sprinkle bitter cocoa powder or grated bitter chocolate on top.

Refrigerate for 2–3 hours before serving.

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