3 Eggs separated
300g Mascarpone Cheese
Savoiardi Cookie ( I used Italian kind of prepacked sponge fingers)
1 cup of Italian Coffee
Tsp Brandy Liqueur ( I substituted Chocolate Grappa )
Whip together 3 parts sugar and egg yolk until very well mixed.
Beat eggs whites and 1 part sugar with a mixer until firm but not stiff.
Add Mascarpone cheese to sugar/egg yolk mixture.
Once incorporated gently fold your egg white mix into Mascarpone base.
Put a layer of this mixture into the bottom of your serving container ( Can be one large that you share from or individual portions)
Quickly dip the Savoiardi cookies in the coffee /brandy mixture to wet them but be sure not to soak them
Put a layer of the cookies into your serving container and then another layer of the mixture on top
Sprinkle the top with cocoa powder and refrigerate for at least an hour before serving
VEGETABLE MILLEFOGLIE (Millefoglie do Verdure)
1 Large eggplant
1 Boiled potato
3 Cheese Fontana slices ( Can use Gouda)
Salt & Pepper
Cut the eggplant into thin slices. Mash the potato with a potato masher.
Cut the Zucchini finely ( incorporating the skin.)
Put the mashed potato and zucchini in a bowl and dress with salt & pepper, a large pinch of fresh finely chopped Oregano and Olive oil. Mix well.
. Bake in oven until cooked.