Cooking Instructions
1.
In a bowl of your electric mixer whip up the
Eggs (2)
until stiff peaks form.
2.
In a separate bowl whisk egg yolks,
Granulated Sugar (1/3 cup)
, and
Orgeat Almond Syrup (3 Tbsp)
until light in color and foamy.
3.
Add in the
Mascarpone Cheese (3/4 cup)
and keep whipping until you get a smooth cream.
4.
Using a spoon gently fold in the egg whites.
5.
Dip 6
Ladyfingers (12)
into strong
Espresso (as needed)
, a few seconds on each side. Lay them at the bottom of a glass container. Add in some
Almonds (as needed)
. Cover with half of the cream. Repeat with one more layer of ladyfingers and crushed almonds.
6.
Finish it off with the remaining cream, more
Almonds (as needed)
, and a dusting of
Dark Cocoa Powder (as needed)
. Store it in your fridge for 3-4 hours before serving it.