Step 1

In a large bowl beat together the sugar and egg until frothy, then add the 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 8x6 inch (20x14cm)* baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with 1/3 of the filling and continue for another two layers. Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or even chocolate shavings. Enjoy!