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1
Put the egg yolks and sugar in a large bowl.
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2
Beat with electric mixers until the mixture goes pale and thick.
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3
Add mascarpone and beat until combined.
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4
It does not matter if it is marbled slightly.
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5
Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
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6
I use a spatula, but you could use a metal spoon.
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7
Do not beat!
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8
Beat the egg whites to soft peaks in a perfectly clean metal bowl.
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9
If there is any grease, they won't whip properly.
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10
Make sure you rinse and dry your beaters well.
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11
Fold the whites into the cream.
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12
It is very important to retain as much air as possible.
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13
For serving you can use a big dish or individual glasses.
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14
If using a big dish: Put the coffee and liquer in a bowl.
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15
Dip biscuits in coffee one at a time.
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16
Drain well.
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17
Layer in your dish, covering the whole bottom.
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18
Place half of the mascarpone mix on top and spread out.
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19
Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
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20
Smooth surface.
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21
Dust with cocoa.
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22
Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
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23
If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.
