Frothy mascarpone with ladyfingers

The eggs are made: you only boil the reds, sodi.

Must be mixed with sugar and then with the butter, that you left at room temperature for a while, because both springs.

If you're in a hurry you can butter melt in a Bain-Marie, better though if you don't liquefies, because if not the frothy mascarpone may not ' get ' well.

A mould lined with strips of sponge fingers soaked in liquor.

The mold that we use at home is shaped like a fish, I say as well, just to add a touch of folklore.

Pour the cream into the mould, slammed a long time to become soft and foamy.

Everything should be left in the freezer until it firms.

Of course, if you have the time, it is best to prepare it the day before, because the flavors of liqueur and cream blend better.