Recipe Overview

Start off by separating your eggs into yolks and whites in two different bowls. Use a larger bowl for the yolks, as we will be adding the whipped whites there as well. Once you have your eggs separated, add 50 grams of the sugar to each bowl. Start whisking the egg yolks by hand or using an electric mixer. Whisk until the sugar is well incorporated and the yolks start becoming paler yellow in color and about double or triple the volume.

Start incorporating the mascarpone by taking about a third and adding it to the beaten yolks. Whisk it in and once well combined add one more third and keep mixing. Repeat until all the Mascarpone is fully incorporated.

Whip the whites into stiff peaks. Before you start whisking, I recommend rinsing your beater(s) and drying them as this will help reach a better result. Whip the whites and sugar mixture until stiff peaks are reached.

Add the whipped egg whites to the egg yolk and mascarpone mixture using a spatula or wooden spoon. Carefully fold the whites in, to keep the mixture fluffy and to prevent it from getting more liquid. Keep mixing until well-combined but be careful not to overwork it as the cream will thin out.

Take a medium-sized baking dish and spread a few tablespoons of the egg cream on the bottom until it is covered, you can make it as thin as you would like. Working one at a time, dip your ladyfingers in the coffee and place them in the baking dish. You may use Espresso or Instant coffee and it is better to leave it to cool a bit to prevent your ladyfingers from getting too soggy and falling apart. Keep placing them until you cover the bottom, breaking them in half or as needed to get an even layer (small gaps are okay).

Once you cover the bottom take about half of the remaining mixture and spread it on top. Add another layer of coffee-dipped ladyfingers and then the leftover cream on top. Dust the top with the cocoa powder and cover with plastic wrap. Leave in the fridge to set for at least 3-4 hours or overnight for better results.