Levels: Medium
List of Ingredients
- 3 1/3 C. of mascarpone
- 2/3 C. of cane sugar
- 1/2 C. of flour
- 2 1/2 TBSP. of praline or chocolate liqueur
- 1 1/2 TBSP. of espresso
- 5 of eggs
- Instant coffee
- Butter
- Powdered sugar
- Unsweetened cocoa powder
Method
1
Separate the egg yolks from the whites of 3 eggs. Beat the egg yolks with the other 2 eggs and all but 3 tablespoons of the sugar for 3-4 minutes, then mix in the flour. Weigh out 2 1/2 ounces of egg whites and whip them with the remaining sugar, then slowly fold them into the beaten eggs. Lastly stir a teaspoon of instant coffee into the mixture.
2
Line a baking pan with parchment paper (12x14 in) and grease the paper with butter. Pour the mixture in, level it out well and bake it at 425°F for 6-7 minutes. Mix the mascarpone with 1 tablespoon of powdered sugar. Pour the espresso into a bowl with the liqueur. Sprinkle with powdered sugar.