4 tbsp sugar
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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