Step 1

In a large bowl beat together the sugar and egg until frothy 2-3 , minutes, then add the coffee, mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.

Step 2

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

Step 3

In an 8 inch (20cm) baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with ½ of the filling and continue for another layer. Refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with the cocoa or even chocolate shavings. Enjoy!