Sweet Love

Crumble or sieve the 6 hard-boiled egg yolks, then mix them with the sugar until you obtain a mixture uniform. Mix carefully to eliminate any lumps: the base should be smooth and homogeneous, ready to incorporate the other ingredients.

Melt the butter in a saucepan over low heat, without letting it fry or brown. When it is completely liquid and clear, remove it from the heat and incorporate it to the mixture of egg yolks and sugar, mixing until you obtain a soft and uniform cream.

Grind the toasted hazelnuts until finely chopped, but don't necessarily grind them to a powder. Add them to the cream and mix thoroughly, distributing them evenly. The mixture should have a thicker consistency and a crunchier texture.

Add the cocoa and mix it into the cream until the color becomes uniform. Dip a ladyfinger in the Marsala, pass it through a sieve and incorporate it to the mixtureMix until you get a thick cream, without light streaks or dry lumps.

Pour the Marsala in a suitable container and quickly moisten the ladyfingers, one at a time. Turn them just enough so that they absorb the liqueur without falling apart: they should be soft on the surface, but still firm in the center.

Arrange the ladyfingers Wet the bottom of a deep serving dish, placing them side by side to create a smooth base. Cover the surface without leaving any obvious gaps, so the cream can spread evenly between the layers.

Lay on ladyfingers a part of the cream, leveling it with the back of a tablespoon. Continue alternating layers of ladyfingers wet and cream, keeping the layers regular and without pressing excessively, to maintain a soft but firm consistency.

Finish with a layer of cream and spread it all the way to the edges. Cover the surface with chopped hazelnuts, then refrigerate the cake for a few hours. This will allow the ladyfingers to stabilize and for the cream to compact.