This recipe came from the class we took at Montestigliano. I've made it a few times since and it was every bit as good as there. The main difference is the color since the fresh Italian eggs are about the color of my car: much brighter yellow than here. It's easy. Just make sure the eggs are really fresh or pasteurized as they are raw in the recipe
-500 grams Marscapone cheese
-5 eggs, separated
-5 heaping teaspoons of sugar (the recipe says 5 "dessert spoons")
-a couple of shots of very strong coffee (espresso)
-Packet of sponge biscuits, lady fingers They are hard to find. I actually use Le Petite Beure cookies by Lu (usually by the Pepridge farm cookies)
-Grated bittersweet chocolate for dusting
Place the marsapone cheese in a large mixing bowl.
Fold in the sugar and beat until light and creamy
Mix the egg yolks into the mixture and mix until very smooth
In another bowl beat the egg whites until fluffy with soft peaks
Take a steep sided serving dish and spread a thin layer of the mixture on the bottom
Brush both sides of the cookie with espresso and place over the layer of mixture.
Smooth some more mixture over the cookie layer.
Cover with another layer of espresso brushed cookies
Continue layering, finishing with the marscapone mix.
Dust top with the chocolate dust. Leave in the fridge for at least 2 hours before serving
Let me know how it turns out!