• 42 ladyfingers

• 250 g./9 ounces of sugar

• 3 whole eggs

• 1/2 liter of whipping cream

• 2 full cups of coffee

• 500 g./18 ounces of mascarpone

• bittersweet cocoa powder, according to taste

Prepare 2 full cups of coffee and allow to cool in a large terrine.

Crack the 3 eggs, separating the whites from the yolks.

Mix the egg yolks with the sugar and beat them until soft arid creamy.

Whip the whipping cream combining the egg yolks with the mascarpone.

Dip the ladyfingers, one at a time, in the cotlee and lay them flat in a large terrine.

Combine the mixture of mascarpone, egg yolks and sugar with the whipping cream, mixing slowly with a metal wisk. ·

Cover the ladyfingers with a thick layer of cream.

Add another layer of ladyfingers dipped in coffee.

Cover with another thick layer of cream. Repeat again.

Smooth the cream evenly so that it covers the entire cake.

Sprinkle the cake with a layer of cocoa powder.

Put the cake in refrigerator for about 3 hours and serve cold.