For 6 persons:
- ; Biscuits Pavesini ® 200gr
- 6 egg yolks
- ; 3 egg whites
- 500 g mascarpone
- 140 grams of Nutella ®
- ; 100 grams of sugar
- 25 cl of strong coffee
- 10 cl of Amaretto or sweet Marsala
- Salt
In a bowl, beat with electric whisk the egg yolks with sugar until light and creamy enough. Add to spoons, while continuing to whisk the mascarpone. In another bowl, whip three egg whites with a pinch of salt and then embed them gently with a spoon to the egg, sugar and mascarpone.
In a bowl, pour in the amaretto liqueur (or sweet marsala) and diluted with lukewarm coffee. In this liquor soaked Pavesini quickly, arranging a layer in a rectangular glass baking pan with high sides and cover with a generous layer of cream is often a finger.
Put Nutella in a pastry bag (or syringe) with a nozzle that veiled the smooth surface of the cream. Repeat the operation by a second layer of soaked Pavesini and cream. To end, completely covering the cake with Nutella, or decorating the perimeter with dense tufts. Leave in refrigerator for at least 6 hours.
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