6 egg yolks
500 gr of sugar
500 gr of mascarpone
0.5 lit. of non-sugared coffee
30 Savoiardi or Ladyfingers biscuits (approx.)
Bitter cocoa powder
Beat the egg yolks with a whisk, adding the sugar by degrees. Once a consistent mousse has been obtained, fold in the mascarpone until you get a dense creamy substance.
Soak the Savoiardi biscuits one by one in the coffee at room temperature and make the first layer on a dish. Spread the cream of eggs and mascarpone over the layer of biscuits. Then proceed with another layer of biscuits soaked in coffee, followed by another layer of cream until all the ingredients are finished. Place the dessert in the 'fridge for at least a couple of hours before serving.
Sprinkle the surface of the dessert with bitter cocoa powder before serving at table.