Preparation

• 1
  Whisk together the mascarpone cheese and double cream in an electric mixer until slightly stiff. Set aside
• 2
  In a separate bowl, whisk the egg yolk slowly, and set aside
• 3
  In a pan, add a small amount of water to the sugar, and boil to make a sugar syrup
• 4
  Put the gelatin in iced water until soft, squeeze to remove any excess water, then add to the sugar syrup until it melts
• 5
  Add the sugar syrup mixture to the egg yolk, and whisk on a high speed
• 6
  Put the egg yolk mixture in a bowl and gently fold in the mascarpone and cream mixture using a spatula. Put into the fridge to set
• 7
  Heat up the coffee and add a dash of water
• 8
  In a bowl, soak the saviordi biscuit in the coffee, then arrange in your serving dish to cover the base
• 9
  Ladle the mascarpone cream on top and spread evenly
• 10
  Add a second layer of soaked biscuits, taking care not to press them down. Finish with a final layer of the mascarpone cream
• 11
  Serve chilled, dusted with cocoa powder.