How to make
Beat the yolks until they turn white along with half of the sugar. Add the mascarpone and stir.
Beat the egg whites with the remaining sugar and add them to the above mixture.
The cream is divided into two equal parts.
The cocoa is added to one part and the chocolate drops and vanilla to the other.
The coffee is mixed with cognac.
A rectangular cake pan is lined with stretch film.
At the bottom and sides of the cake pan are arranged the ladyfingers dipped in coffee.
Apply the white cream. The coffee-soaked biscuits are arranged again.
They are followed by the brown cream and finish it off with ladyfingers.
The semifreddo is placed in the refrigerator for 2-3 hours.
Turn it over into a tray and release the small ladyfinger cake from the foil.
Sprinkle this Royal Semifreddo with powdered sugar.
Enjoy!
