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1
Take out the mascarpone and make the coffee 30 minutes before starting
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2
Put the eggs whites in a bowl with a dash of salt and place in the fridge
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3
Make the coffee and let it cool down if you haven't prepared it.
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4
In a big bowl, mix together the egg yolks with the sugar with a hand mixer until it gets white and very creamy.
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5
Add the mascarpone to the eggs and sugar mixture.
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6
Add two spoonfuls at a time and make sure the cream is well mixed
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7
Once the mixture is creamy, whip the egg whites until very firm.
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8
Add a spoon of egg white to the mixture and mix very fast.
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9
Add the remainder in three times, slowly mixing so the egg whites are not mashed too hard
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10
Dip each ladyfinger in the coffee.
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11
To avoid dropping them, dip one side and then the other.
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12
The middle part can stay a little dry.
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13
Place half the ladyfingers in a rectangle baking pan (17 cm x 25 cm)
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14
Cover the first layer of biscuits with the cream.
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15
Add another layer of ladyfingers and cover with cream.
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16
Even out the cream using wrapping paper.
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17
With a strainer, sprinkle cocoa on the surface and clean up the edges.
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18
Refrigerate up to 24 hours.
