• 400 g (1 Package of Vincenzovo) lady fingers
• 400g Mascarpone
• 4 eggs (fresh)
• 100g sugar
• 2 cups espresso
• 30 g coco powder

Prepare coffee and let cool. Beat egg yolks with sugar until thick and foamy Smash the mascarpone and whisk in the mascarpone with the cream. (cream will be thick) Beat the egg whites and mix softly with the cream. Line a rectangular dish with half of the lady fingers (200g) dipped in coffee and spread over half of the cream. Top with a second layer of lady fingers and cream. Sprinkle coco powder on top and refrigerate until serving.