4 Egg Yolks
¾ cup Sugar, divided in half (about 3 ounces each)
1 tsp Vanilla Extract
6 Egg Whites
1 ½ cups All-Purpose Flour
3 cups Mascarpone
½ cup Nocciolata Hazelnut Spread
36 Lady Fingers
1 ½ cup Strong Brewed Coffee
5 tbsp Dark Chocolate, grated
6 Egg Yolks
5 Egg Whites
9 tbsp Sugar, divided (4 ½ tbsp each)
2 tbsp Cocoa Powder
2 tsp Espresso & Chocolate Balsamic Vinegar
- Preheat the oven to 350 degrees. Fit the piping bag with the large round piping tip.
- Use an egg separator to separate the egg yolks from the egg whites.
- Whisk the egg yolks with half the sugar until pale and fluffy, about 3 minutes.
*Thoroughly clean whisk; egg whites will not whip if any fats (egg yolk) is added.
- Vigorously whisk the egg whites until soft peaks start to form. They should barely hold their shape when the whisk is lifted. One tablespoon at a time, add the remaining sugar while whisking until the egg whites hold stiff peaks. They should hold their shape and stand straight up when the whisk is lifted.
- Using a rubber spatula or a large spoon, gently fold about ⅓ of the whipped egg whites into the pale and fluffy egg yolks. Once combined, add the remaining egg whites and gently fold in, making sure to not deflate the air that you have incorporated.
- Sift the flour into the egg mixture and continue to gently fold until all of the flour is incorporated. Add vanilla extract and gently incorporate.
- Fill the piping bag with the batter. Pipe the batter with the piping bag perpendicular to the baking sheet into 3 ½ inch long lines. (Depending on size of sheet pan, you may need two)
- Bake for 15 minutes or until they begin to turn golden brown around the edges.
- Allow to cool before storing in an airtight container. May be frozen for up to 8 weeks.
- Use the egg separator to separate the egg whites from the yolks, set aside in separate bowls.
- Brew the coffee using a 4 ounce coffee press. To use the coffee press, simply place the plate and brewing chamber atop your mug, pour in measured-out coffee grounds, place the phin filter on top of the coffee, press down the grounds, and pour the water in. Put coffee aside and let cool. Once the coffee is cool, add the Espresso & Chocolate Balsamic Vinegar to the coffee and pour into a shallow pan/bowl.
- Whisk the egg yolks with 41/2 tablespoons sugar until the yolks become pale and thick. Add the mascarpone and the hazelnut spread, and whisk again until the mixture is smooth and creamy. *Thoroughly clean whisk, egg whites will not whip if any fats (egg yolk) is added.
- Whisk the egg whites until they become frothy, then, add the remaining 4 ½ tablespoons sugar. Continue to whisk until the whites are stiff and glossy. A good test for the stiffness of the egg whites is that you should be able to turn the bowl upside down and they will remain stiff in the bowl.
- Add ⅓ of the whisked egg whites to the mascarpone and yolk mixture, and gently fold it in. Continue with the remaining egg whites a third at a time until fully incorporated.
- Dip your ladyfingers into the coffee. You want to get a good soak and allow them to sit in the coffee for about 3 seconds on each side of the biscuit.
- Lay the ladyfingers in a glass or ceramic dish until you have one even layer.
- Add half of the mascarpone mixture over the ladyfingers and spread out into an even layer. Sprinkle the grated chocolate over the top.
- Continue with another layer of coffee-soaked ladyfingers and top with the remaining mascarpone mixture. Using the sifter, lightly dust the top with the cocoa powder. Cover and chill in the fridge for 6 – 8 hours.