Egg whites - 6
Sugar - 250 Milliliter (1 Cup)
Egg yolks - 6
Mascarpone cheese - 1 Pound (500 Grams)
35% cream - 50 Milliliter (1/4 Cup)
Kirsch/Rum / cognac - 50 Milliliter (3 Tablespoon)
Strong ground coffee - 300 Milliliter , refrigerated (1 1/4 Cup)
Lady fingers - 14 Ounce (400 Grams)
Unsweetened cocoa - 15 Milliliter , powdered (1 Tablespoon)
Whip the egg whites until firm.
Whip 18 mL (1/3 cup) sugar and the egg yolks until white.
While stirring the mixture with a wooden spoon, add the mascarpone, the whipped egg whites, the cream and the kirsch, rum or cognac, until the mixture becomes creamy and uniform.
Dilute the rest of the sugar in the coffee.
Dip the lady fingers in the coffee mixture.
Fill the bottom of a rectangular glass dish with the lady fingers, side-by-side.
Cover the lady fingers with a layer of the whipped cream mixture.
Alternate layers of lady fingers and cream, finishing with a layer of cream.
Cover and set aside in the refrigerator for several hours.
When serving, sprinkle with the unsweetened cocoa powder.