500 g Mascarpone
300 g Savoiardi cookies
150 g Sugar
6 Fresh Egg Yolks
4 Spoons of Marsala
4 Cups of long espresso coffee
Bitter cocoa powder
Separate the egg yolks from the egg whites. Whip the egg yolks with a whisk and add half of the sugar.
Proceed with the operation until the mixture is foamy and clear. Continue to work the mixture with the whisk while adding the mascarpone a little at a time. Once this creamy mixture is obtained, set it aside.
Clean the whips and proceed to whip the egg yolks until stiff. Take the mixture and add it to the bowl with the egg whites that you worked before. Add the sugar and mix well, well. Then proceed to add the rest of the beaten egg whites, making sure to mix from the bottom up so that it all comes together gently.
Proceed to fill in layers, cream and then ladyfingers a bowl.
Before laying the ladyfingers on top of the creamy layer, quickly dip them into the cold, already sweetened coffee and place them on top of the first layer.
Proceed in layers. A layer of ladyfingers soaked in coffee and on top a layer of creamy. Pay attention during the construction of the layers making sure that they are well aligned. The cream should cover the ladyfingers well, level off and proceed with a second layer of ladyfingers, put the cream on top, level off and proceed, until you close with a final creamy layer.
Once you get to the last layer, level the surface and proceed to dust it with bitter cocoa.
Let it rest for half an hour or so in the fridge and then present it at the table.
ORIGINAL RECIPE FOR “COPPA VETTURINO” BY Mario Cosolo from PIERIS (town near GORIZIA – Italy)
Ingredients (doses for 8 cups – persons):
5 whole eggs and 6 egg yolks, 450 g of sugar, 180 g of 00 flour, half a sachet of baking powder (about 8 grams), the grated stock of 1 lemon, one liter of liquid cream with at least 60/70 % fat, 80 – 100 ml of dry Marsala, 100 g of bitter cocoa sprinkling, salt as needed.
Processing:
For the preparation of the sponge cake you break 5 whole eggs in a bowl, you whip them with electric whips, adding sugar equal to the weight of 5 eggs with the shell (300 grams approximately) until you get a mixture swollen and frothy. Incorporate, sifting a little at a time, the 00 flour in quantities equal to the weight of three eggs in the shell (about 180 grams), half a sachet of baking powder, a pinch of salt and lemon zest. Pour the mixture thus obtained into a mold, bake at 170 °C for 30-40 minutes and then take out of the oven, leaving to cool. To prepare the zabaglione cream, whisk 6 egg yolks in a bowl with 6 heaped tablespoons of sugar (about 90/100 grams): when it becomes a light froth, add 80 grams of Marsala wine, one tablespoon at a time. Put the container in a warm bain-marie and, with the fire on, thicken the zabaglione with the help of a whisk. When the zabaglione is swollen or at the first boiling point, take it out of the bain-marie and let it cool, then put it in the fridge. Prepare the cocoa cream by whipping a liter of fresh cream and by incorporating to 400 grams of it 2 or 3 tablespoons of unsweetened cocoa (about 45 grams) with 2 or 3 tablespoons of sugar (about 45 grams) previously sieved and immediately put the obtained cream in the fridge. In a terrinetta are poured 100 grams of Marsala to soak the sponge cake. Fill the cups about halfway with the cocoa cream, placing a square of Marsala-soaked sponge cake on top and then fill to the brim with the zabaglione cream. Sprinkle abundantly with cocoa and place the cups in the refrigerator. The dessert should be served cold.
