(Serves 10 people)

  • 350 grams of mascarpone cheese
  • 5 eggs
  • 200 grams of dates
  • 100 grams of hazelnut crunchy nougat
  • 2 glasses of cognac
  • Ladyfingers
  • Cinnamon (optional)



Pit the dates and cut them in four pieces, put the into cognac for a couple of minutes;
Whip eggs with sugar and gently mix them with mascarpone;
Assemble your dessert by putting cognac-soaked ladyfingers on the bottom of the bowl;
Decorate your cake with crumbled hazelnut crunchy nougat and, if you like, a sprinkle of cinnamon;
Leave it in the fridge for at least two hours before serving.