Separate the egg yolk from the white of each egg. In a bowl beat the yolks, add the icing sugar, the cocoa, and a spoonful of concentrated coffee.
In a separate bowl beat the egg whites to the point of nougat, add a tablespoon of icing sugar. Continue beating until peaks. Pour this mixture in three parts in the egg yolk mixture.
Place the rest of the coffee concentrate or espresso on a plate, soak the donuts there for 5 seconds.
In a large presentation dish accommodate a donut bed, followed by a layer of mascarpone cream, help with a spatula to spread it well. Do the same until you fill the mold, finish with a layer of cream. Decorate with chocolate powder and solid chocolate.
If you want to make the individual version cut the donuts and place the stacked pieces, cover them with the cream cheese and go.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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