Ingredients

• 500 g mascarpone
• 120 g brown sugar
• 70 g flour
• 30 g gianduia or chocolate liqueur
• 20 g restricted coffee
• 5 eggs
• coffee powder
• butter
• icing sugar
• bitter cocoa

For the recipe of the soft roll, break 3 eggs and separate the yolks from the whites; beat the egg yolks in a bowl with the other 2 eggs and 100 g of brown sugar for 3-4 minutes, then mix in the flour. Weigh 70 g of egg whites and whip them with 20 g of brown sugar; incorporate them in the beaten eggs, then mix in the mixture a teaspoon of coffee powder.

Line a baking sheet (30 × 35 cm) with parchment paper and butter the paper, pour the mixture (biscuit dough), level it well and bake at 220 ° C for 6-7 '. Mix the mascarpone with a spoonful of icing sugar. Pour the coffee into a bowl with the gianduia liqueur (bagna). Sprinkle with icing sugar

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