300ml1-1/4 cup very strong espresso coffee, cooled
3tablespoonsMarsala winesweet sherry, or rum
1tablespooncocoa powder
Instructions
Whisk the egg yolks and the icing sugar until they are double in volume and pale. Add the mascarpone and beat until combined.
Beat the egg whites to stiff peaks and fold into the mascarpone mixture. Mix the cooled coffee and Marsala in a medium size bowl. Dip both sides of the Savoiardi biscuits into the coffee, arranging them in a single layer in a medium size square dish. Cover with half of the mascarpone mixture, repeat with a layer of biscuits and cover with the remaining cheese mixture.
Cover with plastic film and refrigerate for 3-4 hours or overnight. Sift cocoa powder on top before serving.