BWY HOLDINGS SDN BHD (1108277-W)
No. 22, Jalan Anggerik Mokara 31/44
Kawasan Industri Kota Kemuning
40460 Shah Alam, Selangor, MALAYSIA. +603 5525 1000 hello@bakewithyen.my
First, make the coffee and pour into a wide, shallow bowl. Set aside.
Separate the eggs by placing the egg whites in the bowl of a stand mixer and the egg yolks in a separate bowl.
Beat the egg whites and slowly stream in 100gm of sugar, beat on a high speed for 3 minutes until stiff. Transfer the egg white mixtures into a large bowl.
Add the egg yolks to the stand mixer bowl with the remaining 100gm sugar. Beat on high speed for 3 minutes until fluffy and turns pale yellow in colour. Add mascarpone and vanilla essence to the egg yolk mixture and mix well.
Add half of the egg yolk mixture into the egg whites, gently folding to combine. Add the remaining egg yolk mixture to the egg whites and fold until homogenous. Do not over mix.
Quickly dip the ladyfingers in the coffee on both sides and place them in a single layer in your desired pan.
Smooth about half of the mascarpone mixture on top of the ladyfingers. Repeat for another layer. Top with the second half of the mascarpone.
Dust with cocoa powder. Refrigerate for at least 4 hours or overnight before serving.
