Set a small tin aside (around 12 x 24 cm). Separate eggs ensuring you get no egg yolk in the white mixture.
In a large mixing bowl add yolks and sugar and beat until light and creamy. Add mascarpone and beat until combined. Set aside.
In a separate bowl, with clean beaters, beat egg white until you have stiff peaks.
Add ½ beaten egg white mix to the egg yolk mixture and gently fold together. Add remaining half and fold until uniform. Set aside.
In a small dish mix coffee, cacao and Marsala. Dip a lady finger into the coffee mix, turn to coat. Place into the bottom of the tray, and continue to create a layer on the bottom. Once you have created a layer of lady fingers spread half of the mascarpone mix on top.
Repeat with lady fingers to make a second layer, and then add remaining mascarpone mix on top. Spread evenly then dust with extra cacao and hazelnuts.
Set in the fridge overnight, then enjoy the next day.
Set a small tin aside (around 12 x 24 cm). Separate eggs ensuring you get no egg yolk in the white mixture.
In a large mixing bowl add yolks and sugar and beat until light and creamy. Add mascarpone and beat until combined. Set aside.
In a separate bowl, with clean beaters, beat egg white until you have stiff peaks.
Add ½ beaten egg white mix to the egg yolk mixture and gently fold together. Add remaining half and fold until uniform. Set aside.
In a small dish mix coffee, cacao and Marsala. Dip a lady finger into the coffee mix, turn to coat. Place into the bottom of the tray, and continue to create a layer on the bottom. Once you have created a layer of lady fingers spread half of the mascarpone mix on top.
Repeat with lady fingers to make a second layer, and then add remaining mascarpone mix on top. Spread evenly then dust with extra cacao and hazelnuts.
Set in the fridge overnight, then enjoy the next day.
Set a small tin aside (around 12 x 24 cm). Separate eggs ensuring you get no egg yolk in the white mixture.
In a large mixing bowl add yolks and sugar and beat until light and creamy. Add mascarpone and beat until combined. Set aside.
In a separate bowl, with clean beaters, beat egg white until you have stiff peaks.
Add ½ beaten egg white mix to the egg yolk mixture and gently fold together. Add remaining half and fold until uniform. Set aside.
In a small dish mix coffee, cacao and Marsala. Dip a lady finger into the coffee mix, turn to coat. Place into the bottom of the tray, and continue to create a layer on the bottom. Once you have created a layer of lady fingers spread half of the mascarpone mix on top.
Repeat with lady fingers to make a second layer, and then add remaining mascarpone mix on top. Spread evenly then dust with extra cacao and hazelnuts.
Set in the fridge overnight, then enjoy the next day.
