2 cups strong black coffee
½ cup milk
30 sponge fingers (the Italian “Savoiardi” are my favourite)
9 eggs, separated
315g (26 tablespoons) caster sugar
Bitter cocoa powder
1. Open the mascarpone and put it in to a bowl. Beat the egg yolks with a whisk and gradually add the sugar, until the mixture is pale yellow and fluffy. Stir this egg yolk mixture into the mascarpone.
2.Beat the egg whites until stiff and fold it into the mascarpone & egg yolk mixture. Mix it all together with a spoon and finish the preparation with a whisk. Put the coffee and milk into a shallow bowl, dip the sponge fingers into the coffee mixture and arrange them in a large serving dish in one layer.
3. Spoon some of the mascarpone mixture over the Savoiardi, covering them completely. Repeat the operation for at least one more layer or more until the sponge fingers and mascarpone mixture are finished. Refrigerate for at least 3 hours and sprinkle with the chocolate before serving. That's ALL!