1. Brew your strong drip coffee and espresso. In a shallow bowl or dish, combine both and set aside to cool until needed.
2. In a medium-large mixing bowl, combine egg yolks and 3 tbsp. Sugar. Using an electric hand mixer or whisk, beat on medium speed until the mixture becomes pale yellow. Add in the mascarpone cheese and continue mixing until thoroughly combined and the mixture is smooth.
3. In a separate medium mixing bowl, add egg whites, 2 tbsp. of sugar, and pinch of salt then beat until they form glossy stiff peaks. Using a rubber spatula or wooden spoon, carefully fold egg whites into mascarpone mixture.
4. Quickly dunk ladyfingers cookies into the coffee/espresso mixture one by one and begin layering into a 8×8 baking dish. Be careful to not soak for more than 2 seconds each. Top the first layer with ½ of the cream mixture.
5. Repeat this process once more and top with lots of cocoa powder. Cover and set in the fridge for a minimum of 2 hours before serving – best overnight!
Note: If you are not using pasteurized eggs, be sure to use a double boiler when whisking egg yolks and whites.
