|Home||Specials||Gift Ideas||By Case||Exclusive Brands||Recipes||Contact Us|
2. While gradually adding sugar, beat egg yolks (approx. 5-10 min.) until very stiff and egg yolks appear pale in color. Beat heavy cream until very stiff ( if using mascarpone, do not beat) and fold into egg yolks.
3. In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture. Add vanilla to mixture and fold gently.
4. Cover Savoiardi with this cream mixture. Cover with aluminum foil or plastic wrap. Refrigerate at least one hour before serving. Sprinkle with cocoa or chocolate flakes before serving.