In 2 bowls, separate the
yolks from the egg whites.
Granulated Sugar (1/3 cup)
to the egg yolks and whisk until having a smooth light yellow cream.
Whisk the egg whites until the texture's cloudy.
In a third bowl, whisk the
Heavy Cream (1 1/4 cups)
until stiff peaks form. Add the whipped cream to the egg yolk mixture a little at a time, mixing as you go.
Once all the cream has been added, add the
Mascarpone Cheese (1 cup)
little by little, mixing all the time.
When all the Mascarpone has been added and add the whisked egg white little by little to the cream.
Once all the egg whites have been added, you can put the cream through the mixer in the slowest speed just to make the cream smoother, but this is optional.
Ladyfingers (1 pckg)
and dunk one by one to the
Espresso (to taste)
. Be quick, as you don't want the biscuits to disintegrate. Arrange the ladyfingers in a baking dish.
Start to create the layers doing one layer of biscuits and one layer of cream.
When all the layers are done cover with cling film and place in the fridge over night. Cover the top by sprinkling
Cacao Powder (to taste)
the next day. Serve and enjoy!