Ingredients
Equipment
Method
- Make a cup of coffee, preferably espresso, and let it cool in a shallow dish large enough to dip the ladyfingers. Alternatively, use coconut milk.
- Quickly dip the Pavesini or ladyfingers one by one into the coffee (or coconut milk) and arrange them to cover the bottom of your baking dish.
- In a clean bowl, beat the 2 egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, whisk together the 3 egg yolks and 3 tablespoons of sugar until pale and creamy.
- Stir the mascarpone into the egg yolk mixture until smooth.
- Crush 8 Raffaello pralines and mix them into the mascarpone cream.
- Gently fold the beaten egg whites into the mascarpone mixture using a spatula.
- Spread half of the cream mixture over the layer of ladyfingers and smooth the top.
- Sprinkle 1 tablespoon of coconut flakes over the cream.
- Arrange another layer of dipped ladyfingers on top of the cream.
- Spread the remaining cream mixture over the second layer of ladyfingers.
- Sprinkle the remaining 1 tablespoon of coconut flakes on top and decorate with the remaining Raffaello pralines.
- Cover the dish and refrigerate for at least 2 hours, or until ready to serve.
Nutrition
Notes
This recipe is inspired by a delightful Raffaello dessert encountered at a friend's gathering. It offers an indulgent flavor without the need for baking, making it a perfect quick treat for busy days. Enjoy each bite that brings a little bit of sunshine.