35 minutes

Egg whites, 4
Egg yolks, 4
Confectioner’s sugar, 4 Oz
Mascarpone Cheese, 11 Oz
Pavisini ladyfingers, 1 Box
Freshly brewed extra strong Coffee or Espresso, cooled/room temperature, 200 ml
Dark Chocolate, grated, 3 Oz
Unsweetened cocoa Powder for Dusting


Make your pot of coffee and let cool. 
Beat the egg yolks with the sugar in a bowl until light, pale and “ribbons.” Then mix in the mascarpone.
Stiffly whisk the egg whites in a different grease-free bowl.
Gently fold in the egg whites in thirds to the mascarpone mix.
Make a single layer of ladyfingers on the base of a deep serving dish making sure they fit tightly together on the bottom. Then brush the lady fingers evenly with coffee (don’t be shy, a good two passes with the brush should be plenty).
Make a nice even layer of the mascarpone cream/egg mixture and sprinkle/cover with grated chocolate.
Continue making layers until all the ingredients are used (you should have 3 layers), finishing with a layer of mascarpone cream/egg mixture.
Dust with cocoa, wrap with plastic and chill in the fridge for about 3 hours. Enjoy!! 

Thanks to: La Tavola Marche