Ingredients:
100 g icing sugar
4 egg yolks
2 egg whites
2 cups coffee, strong, or espresso
500 g mascarpone
250 g ladyfingers
some cocoa powder
Preparation:
Beat the egg yolks, icing sugar and mascarpone until creamy. Beat the egg whites until stiff and carefully fold in.
Soak the ladyfingers with the espresso/strong coffee or just brush them with it, depending on your taste.
Make 4 layers: start with sponge cakes, then mascarpone cream, sponge cakes and mascarpone cream again. Dust thickly with cocoa and refrigerate.