Ingredients :

• Mascarpone (500 g) — Get the full-fat version, never light. The light version makes the cream runny and impossible to set. The brand doesn’t matter much, but check the date: mascarpone near its expiration date can have a slight sourness that clashes with such a sweet dessert.
• Eggs (6) — You eat them raw in this dessert — so use really fresh eggs, size L if possible. Yolks and whites play opposite roles: yolks provide body and richness, while whites aerate the entire preparation.
• Kinder Bueno White (4 bars) — Two packs. Break them into large chunks by hand — not too fine, as you want to feel them under your teeth. Pro tip: don’t prep them too far in advance, or you’ll eat half of them without realizing.
• Ladyfingers (Biscuits à la cuillère) — The classic ones from the baking aisle, nothing fancy. The trick is the dipping speed: one second in the milk, not two. They continue to absorb liquid afterward; stay too long, and you’ll end up with a layer of shapeless mush.