For the base:
3 egg whites
75gr sugar (1/3 tea cup)
3 egg yolks
1 vanilla (30gr)
soft flour (3 tablespoons)
30gr corn flour (3 tablespoons)
15 gr cocoa (1, 5 tablespoon)
For the cream:
1 Morfat Creamy or Ermol Creamy (250gr)
1 Vanilla pastry cream (130gr)
400gr milk (2 tea cups)
40gr cappuccino coffee powder (4 tablespoons)
8gr cocoa (1 tablespoon)
Beat the egg whites in the mixer (3d speed) until they become a tight meringue. Add the sugar and continue beating. In a bowl beat the egg yolks with the vanilla using a whisk. Add the mix in the meringue and beat for 3’ more. Sift the flour, the corn flour and the cocoa, add them in the mixer and blend then with the hand. Cover a baking sheet 30×40 cm with rice paper and lay it with the final mix. Bake at 190 celsius for 8’-9’. Let it cool and cut it with a small cooking cherry (8cm).
Beat the Morfat Creamy or Ermol Creamy, the pastry cream and the milk in the mixer for 10 ‘. Hold 5 tbsp. for garnish. Add the coffee and cocoa to the original mixture and beat in the mixer for another 2 ‘. Fill a sachet with the mixture and add the cream on top of the individual bases. Garnish the dessert with the amount of cream you kept, using a toothpick. Optionally add a little cocoa on top.
Note: For greater preservation of the sweet you can lightly syrup the sponge cakes.