This recipe yields 8 portions. Adjust to suit preferences. Let's start by beating egg yolks and sugar in a large bowl until they appear pale and thick.
Add the mascarpone,
and mix gently until very stiff. Set aside.
In a separate bowl, add egg whites and a pinch of salt.
until soft peaks form.
Pour mascarpone mixture onto beaten egg whites. Actually my egg whites were a wee bit over beaten. So please stop beating at texture of previous photo.
Then gently fold them together.
Prepare the coffee, pour it into a shallow dish to let cool. Get Ladyfingers,
dip quickly into prepared and cooled coffee. Then arrange them side by side, in a serving dish.
Cover the biscuits with the mascarpone mixture.
Use all the Ladyfingers and the cream to form more layers.
Top with a layer of cream mixture.
Dust the top with cocoa. Refrigerate for at least 4 hours before serving; and there you have it. Buon appetito & be kind. Note: this photo was taken from the Ladyfingers' packaging.