Ingredients:
36 ladyfinger cookies
1 lb. mascarpone cheese
5 egg yolks (optional: pasteurized eggs for safety)
1 whipped egg white
2 cups sugar
6 cups Pero or other hot beverage of choice cooled down in a flat bowl and add a little cocoa powder (or try Meal Replacement Shake) plain powdered cocoa
Tangerine essential oil to taste
Directions:
Beat the egg yolks together with sugar in a bowl until you obtain a frothy mixture, stir in the mascarpone, and add drops of Tangerine essential oil to taste. Carefully fold in the whipped egg whites. Mix into a smooth cream. In a baking dish, spread a layer of cream. Quickly dip the ladyfingers in the Pero drink, and then line the baking dish with lady fingers (about 18). Pour a second layer of the cream mixture and spread over the ladyfingers. Add another layer of ladyfingers dipped in the drink. Then top with a cream layer, spreading it evenly with a spatula. Using a sieve, sprinkle the powdered cocoa generously over the cream. Refrigerate for 24 hours.
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