Ingredients
The following ingredients have 10 Servings
- 1 1/2 cups Prosecco
- 20 gluten free savoiardi biscuits (or ladyfinger)
- 4 egg yolks (organic)
- 1/2 lb. mascarpone cheese
- 3/4 cups heavy cream
- 1 cups powdered sugar
- 1 tablespoons granulated sugar
- 1 vanilla bean (seeds only)
Instruction
- Lay the Savoiardi sponge biscuits on the bottom of a baking pan and pour the prosecco on top of them, distribute the liquid evenly.
- I like my sponge fingers to be moist and soft, if using gluten free biscuits let them rest for a 10-15 minutes to soak all the prosecco. If using regular lady fingers, they will soak the prosecco quicker, so keep an eye on them.
- Tamp down gently, making sure the biscuits are soaked all over, flip on the other side mid soaking.
