Step 1

In a medium or large mixing bowl beat with a hand mixer or electric mixer with the whisk attachment the raw egg whites until stiff peaks form. Make sure the bowl and beaters are clean and completely dry.

Step 2

In a large bowl beat the egg yolks and sugar until creamy and light, about 3-5 minutes, add the mascarpone and beat to combine well.

Step 3

Gently fold the egg whites into the egg yolk / mascarpone mixture, until well combined.

Step 4

Place the cold coffee in a large enough dish so that you can easily turn the ladyfinger cookies, be sure to turn the cookies just once in the coffee and do not let them sit in it or they will become too soggy.

Step 5

On the bottom of the baking dish, (I used a 10x6 inch/25x16cm baking dish and I made 2 layers) place a few tablespoons of the mascarpone cream mixture on the bottom, top with the dipped cookies, then top the cookies with ½ to ⅓ of the mixture depending if you are making it two or three layers, continue until the layers are done.

Step 6

Cover the pan well with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with the cocoa powder. Enjoy!