The recipe is meant for a dish of about 18 x 20 cm and serves 6-8 people.

• 12 savoiardi or what's suitable for the size of the dish
  
  
• 1 cup strongly brewed espresso or coffee , cold (preferably Lavazza)
  
  
• 2 egg yolks
  
  
• ½ cup confectioners sugar
  
  
• 2 tablespoons Amaretto or Marsala (or else grated peel of 1 orange + 1 lemon)
  
  
• 250 grams of Mascarpone cheese
  
  
• 2 egg whites
  
  
• 2 tablespoons of bitter cocoa
  

Beat egg yolks and sugar until creamy.
Add Amaretto and Mascarpone and beat until mixture is smooth and thick.(Do not overmix).
Beat the egg whites stiff and stir them very carefully into the egg-cheese mixture.

Soak the biscuits in the coffee, only half the the biscuits so that the upper sides are dry.
Place half of them in the dish and cover with half the egg-cheese mixture..
Sprinkle a thin layer of cocoa powder on top.

Put the rest of the biscuits in the dish and cover with the rest of the egg-cheese mixture.
Cover and refrigerate for a couple of hours
or better, overnight.

Sprinkle a thin layer of cocoa on top before serving.