Strong coffee, such as espresso to taste (approx. 300ml)
Cocoa powderto taste
Saltto taste
Instructions
Begin by brewing your coffee, then pour into a bowl to allow it to cool for later.
Break the eggs and separate the whites from the yolks. Both parts will be used, so split into separate mixing bowls.
Add 75 grams sugar to the egg yolks and mix thoroughly until combined and all the sugar has dissolved. Add the mascarpone and a pinch of salt to the bowl and gently incorporate until you have a smooth paste. Set aside.
Using a clean whisk or stand mixer, beat the egg whites until soft peaks form. Add the rest of the sugar, one tablespoon at a time, while constantly whisking until stiff peaks form. Gently fold the egg white mixture into the bowl with the mascarpone and egg yolks to combine.
Prepare a roasting tin, dip the Savoiradi biscuits, one-by-one, into the coffee to coat but remove before they become soggy. Use to line the base of the roasting tin. Once the base of the tin is lined with soaked biscuits, spread half of the egg/cream mixture over the top, then soak the rest of the biscuits and repeat the layering process. Spread the rest of the egg/cream mixture over the top of the second layer of biscuits, then finish with a generous topping of sifted cocoa powder.
Refrigerate for at least 3-4 hours before serving.