• 750 g mascarpone
    • 5 eggs
    • 250 g ladyfingers
    • 120 g sugar
    • 300 g coffee (from a moka pot, sweetened to taste)


Prepare your coffee in the moka pot and measure out 300 g, then sweeten it and leave it to cool in a large, shallow bowl.

For the mascarpone cream, separate the egg whites from the yolks. Beat the yolks with a hand mixer, pouring in 60 g of sugar as you go. As soon as the mixture has become light and frothy, with the mixer still running, add the mascarpone a little at a time.
Once the cream is thick and dense, put it in the fridge.

Clean the beaters and beat the egg whites until stiff. When they are foamy, pour in the remaining 60 g of sugar a little at a time.

Pour the egg whites into the bowl with the mascarpone cream, mixing very gently, working your way from the bottom to the top.

Soak the ladyfingers in the cold coffee, first on one side and then on the other, and place them in the bottom of the glass to make the first biscuit layer. Cover them completely with the mascarpone cream.

Repeat the process until the glass is ¾ full, finishing with the cream. If you like, you can decorate the surface of the cream with cocoa powder.