Ingredients

• 250 g mascarpone (or firm whipped cream + a little cream cheese)
• 3 fresh eggs
• 80 g sugar
• 250 ml cold brewed coffee + 2 tbsp milk
• 20–24 ladyfingers
• 2 tbsp cocoa powder
• 1 tsp vanilla
• 1 tsp extra sugar to sweeten coffee (optional)

Steps

1. Beat yolks with sugar and vanilla 3–4 minutes until pale; soften mascarpone and mix in.
2. Whip whites to soft peaks and fold gently into the cream.
3. Mix cold coffee with milk (and optional sugar); dip each ladyfinger 1–2 seconds so it moistens, not sogs.
4. Layer biscuits and cream; repeat and smooth the top.
5. Chill at least 3 hours; dust with cocoa before serving.