6 espresso sized cups of coffee (cooled, diluted with water and lightly sweetened with sugar)
cocoa powder (unsweetened)
Bring all ingredients to room temperature.
Make the espresso, poor it into shallow flat-bottomed bowl and let it cool down (dilute with water).
Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.
In a second mixing bowl, beat eggs whites and whip until stiff (fluffy as snow).
Gently fold beaten and mix mascarpone cream with egg whites only enough to blend. If you over mixing, the egg whites will deflate.
Quickly dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft. Place each cookie in the bottom of the pan, sugar side down.
The savoiardi will quickly absorb the espresso, but if savoiardi do not look ‘dark’ from the espresso dip it again.
Put a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1, 5cm. (4/8in.) thick.
Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.
Refrigerate for at least 5/6 hours before serving. Dust on top with the cocoa powder (or powdered chocolate) before serving.