250gr mascarpone, 150gr sugar
250 gr savoiardi biscuits (lady fingers, we called them when I was little)
5 eggs, dark cocoa powder, café espresso
Separate the eggs and mix the mascarpone with the egg yolks to obtain a fine cream. Add the sugar and mix well. Beat the whites until peaks form and delicately fold into the cream.
Dip the biscuits on each side in the coffee. In a bowl start the layering with the cream and then the biscuits.
Sprinkle with cocoa and put in the freezer for about an hour and then in the fridge until ready to serve.