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1
At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator.
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2
When ready, remove the bowl and beaters from the refrigerator.
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3
Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.
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4
In a large bowl, whisk together the mascarpone and sugar until smooth.
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5
Take about one third of the whipped cream, and with a flexible spatula, gently fold it into the mascarpone mixture to lighten it.
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6
Carefully fold in the remaining cream.
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7
Lightly and quickly dip half of the savoiardi in the coffee.
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8
(Do not saturate them or they will fall apart.)
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9
Arrange the cookies in a single layer in a 9 x 2inch square or round serving dish.
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10
Spoon on half of the mascarpone cream.
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11
Dip the remaining savoiardi in the coffee and arrange them in a layer over the mascarpone.
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12
Top with the remaining mascarpone mixture and spread it smooth with the spatula.
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13
Place the cocoa in a fine-mesh strainer and shake it over the top of the dessert.
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14
Cover with foil or plastic wrap and refrigerate 3 to 4 hours or overnight so that the flavors can meld.
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15
It will keep well in the refrigerator up to 24 hours.
