6 large eggs, yolks and whites separated
180g mascarpone cheese
2 shots of strong espresso
4 lady finger biscuits
40g cocoa powder
1) Weigh out your separated eggs – you’ll need 120g of egg yolk and 120g of egg white. 2) Add the yolks to a mixing bowl with the sugar and whip together using a kitchen aid or hand whisk, until foamy. 3) Add the mixture to the mascarpone cheese and mix, starting with a low speed to maintain the air in the foam. Once the mascarpone is incorporated, increase the speed and continue to mix until smooth and thick. 4) Whip the egg whites until they are smooth and thick, then add them to the egg yolk mixture and mix, using a spatula. 5) Place a lady finger each in the bottom of two small glasses or serving jars. Pour some coffee over each, then add a layer of the mascarpone mixture. Repeat the process, then put the jars in the fridge. Leave to set for around an hour, then serve topped with cocoa.