Preparation

beat the egg yolks with 100gr of powdered sugar for 15 minutes in an electric mixer. then add the mascarpone and beat again until everything is incorporated.
beat 3 egg whites until stiff and add the remaining 50 g of powdered sugar. add to the mascarpone mixture and add the rum or brandy.
on the plate where the candy is to be served, put a layer of la reine toothpicks previously soaked in coffee. cover with half the cream. make another layer with toothpicks dipped in coffee and cover with the remaining cream.
refrigerate until serving, preferably overnight.
before serving sprinkle generously with cocoa powder.

Ingredients

  • 5 egg yolks + 3 egg whites
  • 100gr + 5gr powdered sugar
  • toothpicks la reine q.s.
  • 250gr of mascarpone
  • 1 cup of rum or brandy
  • cocoa powder for sprinkling
  • strong coffee q.s.