Step 1

Insert butterfly whisk. Place eggs, egg yolk and sugar into mixing bowl and whip 6 min/speed 4.

Step 2

Add mascarpone and mix 2 min/speed 3. Remove butterfly whisk.

Step 3

Briefly soak Ladyfingers in chilled coffee until they soak up just enough liquid without falling apart. Arrange half of the soaked Ladyfingers in the bottom of a baking dish. Spread half the mascarpone mixture over the Ladyfingers base. Cover with remaining soaked Ladyfingers and spread remaining mascarpone mixture on top. Cover with cling wrap and refrigerate for 5 hours. Dust with cocoa powder just before serving.