Ingredients:
9 egg whites
9 egg yolks
1 cup icing sugar
1/2 cup white sugar
800g mascarpone
1 cup coffee
2 shots Montenegro
Savoiardi biscuits
Cocoa dust
Method:
Separate the egg yolks from egg whites.
Mix egg whites and icing sugar into a big bowl. Whisk for 5 min until medium peak.
In a separate bowl, add egg yolks and sugar together. Mix well.
Add mascarpone to the same bowl and whisk for 5 min until batter is well mixed.
Add egg white mixture and egg yolk mixture
In a shallow dish, spread a layer of the mixture to the base.
Mix 1 cup of coffee with 2 shots of Montenegro.
Dip the Savoiardi biscuits into the coffee and layer them in the dish.
Repeat with another layer of mixture and biscuits.
Dust with cocoa powder.
Refrigerate for 2 hours and serve.