First up, whip up your egg whites.
When bubbles start forming, add a pinch of salt. Whip till stuff peaks form.
Meanwhile, cream together egg yolks and sugar until super thick and pale.
Then add in vanilla. And also add in the mascarpone cheese.
And fold in stiff egg whites.
Done! And don't worry guys, it isn't a single bit eggy tasting. You don't taste the raw eggs. And raw eggs isn't bad for you either. :) Organic eggs would be a good choice btw. It's what I use :)
Now get a dish which would fit your savoiardi biscuits easily.
Get your coffee. I just mixed 3 teaspoons of instant coffee with 2 1/4 cup of warm water. You could use your morning coffee or any coffee really.
Get your biscuits. These are actually sponge fingers. But when you're buying them, trying looking for the Italian ones which, are called savoiardi.
Dip them for 5 seconds.
Flip them over and another 5 seconds.
Place a little of your cream mixture on the bottom layer and start layering the biscuits.
Then slab on 1/2 of the cream.
And then more savoiardi which are dipped in the coffee.
More cream. The remaining 1/2.
Sift the cocoa powder over the cream. Then refrigerate for at least 2 hours before serving. But I find it still falls apart. Overnight is the best. 👍
There you go! Enjoy. :)