Step 1

First, you need to divide the egg yolk and egg whites in two separate bowls and add 3 tbsps of sugar to each. Whisk the egg whites until they are stiff and glossy.

Step 2

Then continue to the egg yolks and whisk those with an electric whisk until pale and thick.

Step 3

Add the mascarpone and mix together until smooth and creamy.

Step 4

Next, add one third of the whisked egg whites to the mascarpone mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.

Step 5

Mix the espresso and 4 tbsp coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.

Step 6

Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .

Step 7

Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.

Step 8

Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.