PREPARATION

We make the espresso coffee and wait till it cools down.

First beat the eggs thoroughly with the isostevia and the mascarpone cheese, at a low speed until the ingredients form a cream. Dip the savoyard biscuits in the espresso for as long as you like. Let them cool very well.

Spread the biscuits on a pyrex and on top pour the cream. Then, sprinkle with cocoa.