400 ml whipping cream 30%
250 g of mascarpone cheese
3 tablespoons of powdered sugar
2 tablespoons of cocoa, flat
ADDITIONALLY:
package of oblong sponge cakes
250 ml of strong coffee infusion
1 tablespoon of cocoa
* 1 glass with a capacity of 250 ml.
Mix the egg whites at room temperature with a pinch of salt until stiff. At the end, add sugar one spoon at a time until the mixture becomes thick and shiny. Reduce the mixer speed and add the sifted flour and lemon juice. Line a baking tray with baking paper and draw a circle with a diameter of about 24 cm. (you can outline the plate). We spread the mass and form it into a circle. Put in a preheated oven to 140 C and immediately reduce it to 110 C and bake for 1.5 hours. After baking, let it cool with the oven door slightly open. Mix the cream and mascarpone until thick cream. Finally, add sifted powdered sugar and cocoa. Spread half of the cream onto the meringue. Dip the biscuits in coffee for a moment and place them on top of the cream and cover with the remaining part. Sprinkle the top with cocoa.
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