Ingredients
- 600 g mascarpone
- 200 g sugar
- 30 g macaroons
- 4 eggs
- Maple syrup
- long espresso coffee
Separate the egg whites from the yolks. Beat the egg whites until stiff; when they begin to become firm and foamy, add 50 g of sugar and continue to whisk, then towards the end add another 50 g. Whip them until they are firm and shiny, obtaining a soft meringue.
Work half of the mascarpone with an electric mixer, whipping it lightly, until it is creamy and soft, and mix it with the meringue.
Mounted the egg yolks with 100 g of sugar, then add the remaining mascarpone and continue beating until you have a soft and soft cream.
Prepare about 200 g of espresso coffee, pour it into a bowl and sweeten it with maple syrup to taste.
Immerse yourself 24 macaroons, without letting them soak too much, then arrange them on the bottom of the container chosen to serve the dessert or in individual cups: the biscuits must cover the surface without overlapping.
Pour the mascarpone and meringue mixture over the macaroons, distributing it with a spatula.
Crumble the remaining macaroons and distribute them on the mascarpone, then sprinkle everything with a few tablespoons of coffee.
Pour then the mascarpone and egg yolks cream, covering the whole surface well. Complete with more spoonfuls of coffee.
Cover with the plastic wrap and place in the freezer for at least 3 hours: serve the paciugo very cold, almost like ice cream, at 0 ° C, possibly adding more coffee and crumbled macaroons added at the last moment.
To know: the quality of the ingredients is very important. Of course, the maximum freshness of the eggs and mascarpone, but don't forget the coffee, which must be good, since it gives the sweetness its aromatic character.
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