Step by step

1. Brew 200 ml espresso. Let cool off completely.

2. Separate the eggs and place the yolks in the bowl of a stand mixer fitted with the Mixer Whisk. Add the caster sugar and mix on speed 8 until pale in color.

3. Lower to speed 4 and add the mascarpone.

4. Whip the egg whites on speed 10 until stiff peaks form.

5. Gently fold in the whipped egg whites into the mascarpone mixture on stir speed until well combined.

6. Dip the lady finger in the espresso and arrange them in a tray. Scoop and spread 1/3 of the mascarpone filling. Repeat this step 3 times. Let set in the fridge for at least 6 hours. Dust with cocoa powder before serving.

7. Tip: Pipe whipped cream on top of the last mascarpone layer to make it look extra festive.