1 hour and 40 minutes

For the biscuit:
Eggs, 3
Icing sugar, 2,7 Oz
Vanilla extract, 1 Teaspoon
Flour, 1,5 Oz
Cornstarch, 1 Oz
Salt, 1 Pinch
Coffee, 2 Cups

For the filling:
Eggs, 3
Mascarpone, 10 Oz
Icing sugar, 2,4 Oz
Whipping cream, 1 Oz
Cocoa, 1,5 Oz

For the meringues (like macarons):
Egg white, 1
Icing sugar, 2 OZ
Almond flour, 1,5 Oz
Icing sugar, 0,4 Oz
Caoco, 0,2 Oz


Heat the oven at 180 ° C. Separate the yolks from the whites. Beat the egg yolks with the sugar until the mixture is white and fluffy. Add the vanilla and mix again. Sift together flour and cornstarch, then add them to the preparation. Beat the egg whites with a pinch of salt and gently add the mix to the previous preparation. Pour the mixture in a pan covered with parchment paper and bake it for 30 to 35 minutes.
Let cool, cut the cake into two discs of the same thickness. Soak the discs in lukewarm coffee.
Whip the cream. Mix the eggs with sugar.
Gently add mascarpone, previously stirred to make it creamy, by adding whipped cream to it.
In your pan, put a disc of dough, cover it with a layer of mascarponeand then repeat the operation. Let stand in refrigerator for at least 2 hours.
Meanwhile, prepare the macarons. In a bowl, mix the icing sugar and almond flour. Beat the egg whites until stiff, then gradually add the mixture of almonds and powdered sugar, stir well with a whisk. Add cocoa. On a baking sheet covered with parchment paper, create 6 balls with a pastry bag. Wait 35/40 minutes, the time required for the formation of a crust on the surface. Bake 10 minutes at 150 ° C.

Thanks to: Tribù Golosa