The quintessential Italian 'pick-me-up' dessert. Layers of espresso-soaked savoiardi (ladyfingers) encased in a rich, airy mascarpone and egg yolk cream, dusted heavily with bitter cocoa.
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Whisk the egg yolks with half the sugar until pale and thick. Gently fold in the mascarpone until smooth.
In a separate clean bowl, whip the egg whites with the remaining sugar until stiff peaks form.
Gently fold the whipped egg whites into the mascarpone mixture to lighten it.
Quickly dip each ladyfinger into the cooled espresso mixture (do not soak or they will disintegrate) and arrange them in a tight layer in a dish.
Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream.
Refrigerate for at least 4 hours (preferably overnight). Dust heavily with cocoa powder just before serving.
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