Lady finger bundt cake

INGREDIENTS

• Ladyfingers
• Espresso coffee
• 2 egg yolks
• 120g (1/2 cup) of sugar
• 500g (2 1/4 cups) of mascarpone
• 300ml (1 1/4 cups) of whipping cream
• Cocoa powder

METHOD

1. First, soak the ladyfingers into the espresso coffee and start arranging them in the cake mold (24cm - mold size) at the bottom to cover the all space. Transfer to the freezer for 30 minutes.
2. In a bowl add the egg yolks and sugar and mix with the electric mixer. Add the mascarpone and continue mixing until the mixture is well combined. Add the whipping cream and mix until the mixture is creamy.
3. After time has elapsed remove the donut from the freezer and add the prepared cream inside and level it up well.
4. Add another layer of the ladyfingers to cover the cake. Transfer to the fridge for 1 hour.
5. After 1 hour remove the cake from the mold and turn it over on the plate. Sprinkle with cocoa powder and serve.