Mascarpone cream (2)

Remove the mascarpone cheese from the refrigerator (it must reach room temperature), moisten the biscuits in coffee and arrange in a bowl ' foderandone ' walls.

(I'd say that this part is optional.

I often see the mascarpone served without these biscuits soaked in coffee).

Place the egg yolk with the six teaspoons of sugar until you become light and fluffy.

Beat the egg whites until foamy very solid.

Stir in the egg yolks and mix with a very dense and homogeneous foam.

Add the mascarpone cheese stirring constantly.

Divided into two parts: the cream one half will be used as it is, will be added to the melted chocolate in a Bain-Marie.

Fill the cups with the two creams separate holding and garnished with a waffle.

The cups should be immediately placed in a refrigerator in the lowest level for about an hour and then taken to the highest floor (just below the freezer) for maintaining that shall not exceed one day.

Remove from the refrigerator about ten to fifteen minutes before serving.

Having the two creams according is optional .

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My grandmother often do so: some are cups of mascarpone cream (although in fact his is simple cream), others are cream with only the addition of chocolate, while others are mixed as shown here .

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It must be said that this is a great way to dispose of any industrial quantities of chocolate that you are accumulating toward Easter with hundreds of eggs that you receive.