Ingredients

• 500 g mascarpone cheese
• 30 Savoiardi cookies (italian ladyfingers)
• 8 cups espresso (one shot size)
• 120 g sugar
• 4 eggs
• 4 tablespoons unsweetened cocoa powder
• 2 tablespoons marsala

Instructions

1. Divide the eggs white from the eggs yolk.

2. Add sugar to the eggs yolk.

3. Whip the eggs yolk and sugar until you get a white cream.

4. Add gradually with tablespoon the mascarpone cheese and blend well.

5. Put aside the Mascarpone cream you got.

6. Beat the eggs white with a blender to stiff peaks.

7. Add the stiff peaks to the mascarpone cream using a tablespoon.

8. Blend gently always in one direction.

9. Make the Italian espresso coffee (better if you can use a classic Moka machine) and put in a bowl.

10. Add to the coffee bowl, two tablespoon of sugar and two tablespoon of Marsala.

11. Cool the coffee to tepid temperature.

12. Pour the first layer of Mascarpone cream in a glass baking dish of medium size.

13. Dunk Savoiardi in the coffee one by one and, put horizontally above the cream in the glass baking dish.

14. Repeat the last two steps for a second layer.

15. After adding the Mascarpone chees above the last Savoiardi layer, cover with the cocoa powder.

16. Cover the glass baking dish (usually I use aluminium foil) and put in the refrigerator at least for 12 hours.