Time: 50 minuti
Difficulty: Facile

Ingredients for 4 people 
500 g of mascarpone
5 egg yolks
150 g of sugar
250 g fresh cream
2 marsala
Coffee is all it takes
500 g of gluten-free sliced sponge cake
30 g of cocoa

                                                                                                                          
Preparation: 60 minutes                                                                                    
Cuko: 49 minutes                                                                                                 
Waiting                                                                                                                  
Difficulty level: Easy                                                                                                                            

Servings: 10% per serving
Mode: manual mode
Tools for the recipe

- Mixing paddle, mixing paddle

- measuring cup

Procedure

Assemble the stainless steel blade together with the cream mould, pour the cream and let it mount at speed 10 for 2 minutes.
Remove the cream from the container and place it in a bowl in the fridge until it is used.
Pour the egg yolks into the container by inserting the mixing shovel together with the sugar and whip for 5 minutes at speed 4.
The egg must be clear.
Add the mascarpone to the eggs and continue to whip at speed 2 for 3 minutes.
Remove the mascarpone from the container and pour into a bowl, add the cream and mix with a spatula from the bottom to the top.
At this point add the marsala and amalgamate for a few seconds, store in the fridge for about an hour at rest.
Soak the slices of sponge cake in the coffee, create a base in a dish, pour the mascarpone cream 1 cm thick, place the sponge cake soaked in the coffee again.
Complete with mascarpone cream and sprinkle with cocoa.