Make it step by step
Method
- 1
Whisk egg yolks and sugar until thick, then beat in mascarpone.
- 2
Whisk the egg whites to soft peaks and fold gently into the cream.
- 3
Dip each ladyfinger briefly in cooled espresso and arrange in a dish.
- 4
Layer with mascarpone cream, repeat, and smooth the top.
- 5
Chill for 6 hours and dust generously with cocoa before serving.
Chef’s tip
A quick dip is enough—over-soaking makes the layers collapse.