Ladyfingers

- 4 ounces of bread flour

- 6 eggs, separated

- 6 ounces granulated sugar

- few drops of lemon juice

- 3 ounces of cornstarch

- powdered sugar as needed

1. Sift the flour.

2. Whip egg yolks and 1/3 of the sugar at high speed until light and creamy.

3. Add 1/2 of the remaining sugar, lemon juice, to the egg whites. Whip the egg white mixture at high speed until foamy and has tripled in volume, about 2 min.

4. Combine sugar and cornstarch. Gradually add this to the egg white mixture and whip to stiff peaks.

5. Fold in the reserved egg yolks and sugar mixture. Then fold in the sifted flour.

6. Spread out the ladyfinger batter evenly over a sheet pan lined with baking paper. Dust lightly with powdered sugar.

7. Bake at 400 F until golden brown, baked through and dry, about 20 minutes. Ladyfingers will keep for weeks if stored in a  dry place.

Mascarpone Filling

- 1.5 teaspoons unflavored gelatin powder

- 1 cup of sweet marsala

- 1/4 cup of ONO Mate Toscana tea

           - 1 Tablespoon of Mate Toscana brewed for 10 min in boiling water, filtered, cooled, set aside. Make this first.

- 6 egg yolks

- 6 ounces granulated sugar

- 2 cups of heavy cream

- 1 lb of mascarpone cream at room temperature

1.  Sprinkle the gelatin powder on top of the cooled Mate Toscana. Reserve. Note: The tea MUST be cooled before the gelatin is added. 

2.  Combine the egg yolks, sugar, and marsala wine in a mixer bowl. Set over a baine-marie and, whisking constantly by hand, heat the mixture until it has thickened to a rich sauce consistency. Remove from the heat and place it in a mixer. Whip at meduim speed until the sauce is cool to the touch. Refrigerate.

3. Whip the heavy cream to stiff peaks, reserve. Gradually stir the egg mixture into the soft mascarpone cheese, followed by the whip cream.

4. Heat the gelatin mixture to dissolve. Quickly stir the gelatin into a small portion of the cream to temper. Still working rapidly, add this to the remaining mixture. Use immediately.