preparation

• 1 Separate the egg yolks and the whites.
• 2 Prepare coffee and cool to room temperature.
• 3 Beat the egg yolks with 2/3 of the sugar for several minutes until pale and creamy.
• 4 Beat the egg whites with the remaining sugar to form stiff peaks.
• 5 Once pale and creamy, add the mascarpone to the egg yolks and blend well. Add the Kahlua.
• 6 Beat in the stiff egg whites little by little until creamy.
• 7 Whether serving in a rectangular baking mold, or in individual dessert cups, start by spreading the bottom with mascarpone cream.
• 8 Dip savoiardi in coffee one at a time and place on top of the first cream layer. Continue to cover the entire cream.
• 9 Cover savoiardi with cream, and repeat covering with savoiardi dipped in coffee.
• 10 Cover the second layer of savoiardi with the cream, and decorate sifting cocoa powder on top.
• 11 Refrigerate for at least 2-3 hours before serving.