Instructions:
- take the eggs out of the refrigerator 1 hour before you
start
- separate the egg white from the yolk
- whisk the egg yolks and sugar until fluffy
- mix the mascarpone in a bowl to soften it
- fold in gently the egg mixture
- wip the egg whites until stiff and fold into the mixture
- briefly soak the ladyfingers in warm espresso
- make layers with the mascarpone mixture in individual glasses
or dish
- chill in the refrigerator for 1 hour
- decorate with a generous dusting of unsweetened cocoa powder
before serving.
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