Our version of one of Italy's favourite deserts, made from scratch with quality, organic ingredients.
Preheat oven to 180 degrees Celsius.
Split egg whites into one bowl and yolks into another.
Whisk egg yolks until it pales in colour and set aside.
Whisk egg whites until they become light and fluffy. Add the sugar and salt and whisk again.
Stir the egg whites into the egg yolks and add the flour and baking powder. Mix well.
Transfer mixture into a piping bag with a large round nozzle.
Pipe into strips on a tray lined with baking powder.
Bake for 5 minutes, turn them over and bake for a further 5 minutes.
Brew 1 cup of fresh coffee.
Place the lady fingers in shallow dishes and cover with the coffee. Soak in the coffee for 1-2 hours, turning them over occasionally.
Whip the cream and rapadura sugar until light and fluffy. Set aside.
In a bowl, combine the cacao powder and rapadura sugar. Set aside.
In a dish, place a layer of ladyfingers, then a layer of cream (pressing down with the back of a spoon to fill all of the gaps. Sprinkle a layer of chocolate and rapadura.
Add another layer of lady fingers, cream and chocolate to finish.
Store in the refrigerator.
Enjoy!
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