Make the coffee: Make a strong coffee and let it cool completely.
Separate the eggs: Separate the yolks from the whites.
Beat the yolks with the sugar: In a bowl, beat the yolks with the sugar until you get a light, fluffy cream.
Add the mascarpone: Add the mascarpone to the yolk and sugar mixture and mix gently until you get a smooth cream.
Beat the egg whites: In another bowl, beat the egg whites until stiff.
Combine the creams: Gently fold the whipped egg whites into the mascarpone cream.
Assemble the glasses: In individual glasses, quickly dip the ladyfingers into the coffee and place them in the bottom. Top with a layer of cream, then another layer of soaked ladyfingers and finish with a layer of cream.
Sprinkle: Sprinkle cocoa powder over the top.
Chill: Refrigerate for at least 2 hours before serving.
My aunts used to whip this up, and I thought it was gone for good. But guess what? Found it, and it’s even yummier
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