Ingredients
Instructions
Base
Beat egg whites with sugar into a stiff peak using an electric mixer, then add powdered sugar and one by one egg yolks, and then gently fold in a mixture of flour, cornstarch, and baking powder. Spread on a large low baking sheet lined with parchment paper and bake at 200 degrees for about 12 minutes. Let it cool completely (do not roll, do not flip).
Spread the cooled sheet with cream, then arrange ladyfingers soaked in coffee, spoon by spoon in three rows (always four ladyfingers in a row) and start rolling. At the same time, remove the parchment paper and tighten the roll with it. When done, spread with a portion of whipped cream, sprinkle with cocoa, and decorate with the remaining whipped cream. Let it cool nicely in the refrigerator.
Cream
Simply beat Mascarpone with sugar and gradually add sifted gelatin while constantly whisking. This is not necessary if you buy, like me, full-fat Mascarpone. It is quite firm even without gelatin.
I used whipped cream, as many of my fans suggest, instant, 2 sachets of Dr. Oetker powder for 200ml of very chilled milk. It holds a nice shape even the next day.
Note
Honestly, it will last only until the next day if you lock it in a room with two bloodthirsty pit bulls :))
