250 gr mascarpone cheese
1 box “Savoiardi” biscuits
Coffee with brandy or liqueur
Beat the egg yolks with sugar until they are frothy. Add the mascarpone and stir.
Beat the egg whites with a tablespoon of sugar and a pinch of salt until stiff, then fold gently into the egg yolks mixture.
Heat the coffee, sweeten it and add the liqueur. Bathe the Savoiardi with the coffee. Layer the Savoiardi with cream on an aluminum or glass pan.
Chill in refrigerator for a few hours. Better if prepared the day before.
Sprinkle with cocoa and serve.