Prepare the coffee and let it cool.
Separate the yolks from the egg white and stiff-whip the whites very firmly with a pinch of fine salt.
In a large bowl with high edges, beat the egg yolks with the sugar until they become light and frothy, then gradually add the mascarpone.
Add the stiff-whipped whites to the cream, stirring gently with a spatula upwards, so as not to make them runny.
Pour the cold coffee into a large bowl, soaking the ladyfingers on both sides quickly, to prevent them from getting too wet.
Then lay them side by side on the bottom of a rectangular casserole and cover them with a layer of mascarpone cream.
Repeat the operation until all the ingredients are used, finishing with the cream and sprinkling the surface with an even layer of sieved cocoa
Let it cool in the fridge for a couple of hours
Ingredients for 4 people
500 gr of Mascarpone
300 gr of ladyfingers (or pavesini)
4 / 5 espresso coffee cups
5 fresh eggs
150 gr of sugar
unsweetened cocoa powder