INGREDIENTES
5 piezas de huevo separados en claras y yemas 1/3 de taza de azúcar 2 paquetes de queso mascarpone (226 g c/u) 40 piezas de soleta 1/2 taza de café espresso 2 cucharadas de vino dulce Marsala 1/2 taza de cacao en polvo, para decorar PREPARACION
Para la crema de mascarpone, bate las yemas con el azúcar hasta que esponjen y mezcla con el queso mascarpone de forma envolvente. Reserva.
Por otro lado, bate las claras a punto de turrón y mezcla de forma envolvente con las yemas con queso.
Remoja las soletas en el café combinado con el vino dulce (opcional) y forma una base en un refractario. Cubre con la mezcla de queso mascarpone y repite formando capas.
Refrigera alrededor de 1 hora, decora con cacao en polvo y sirve.
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