Servings:
8
Prep time:
45
INGREDIENTS
- - 500 g of a colomba cake
- - 250 g of mascarpone
- - 2 tablespoons honey
- - 4 eggs
- - 1 cup of coffee
- - 3 tablespoons unsweetened cocoa powder
- - 40 g flaked almonds
INSTRUCTIONS
- Separate the yolks from the whites. Add the honey to the egg yolks and stir until smooth and creamy, then add the mascarpone and mix evenly.
- Whip the egg whites until stiff, add them to the mixture and mix them gently with a whisk, until it is a very soft cream.
- Cut the colomba into a finger thick slices, soak it with coffee and arrange on a serving plate. Cover with a layer of mascarpone cream. Complete with another layer of sliced cake and continue until you exhaust all the ingredients. Finish with a final layer of mascarpone cream. Decorate by dusting the surface with cocoa powder and sliced toasted almonds. Cover with plastic wrap and let stand in refrigerator for at least 1 hour.
