Ingredients

· 250 g mascarpone cheese

· Hard biscuit 300g

· 3 eggs

· 3 tablespoons sugar

· Dark chocolate

· Whiskey

· Coffee

First we take the eggs one by one, separate the yolks from the whites. We beat the egg yolks with sugar until a smooth cream. Then add the mascarpone to the egg yolks, at room temperature, and continue beating the egg whites until stiff peaks form.

When the mascarpone and yolks are well mixed we add the egg whites gradually.

Besides, hard biscuits bathed in coffee with some whiskey and put into a mold a layer of cake alternating with a layer of cream.

Finally cover with a layer of cream and grated chocolate on top to taste. We put in the refrigerator and let cool at least 3 hours.

We recommend doing the day before serving, and that much more curdled.