1.5 cups (360 cc) espresso coffee
2 pinches of sugar
4 egg yolks
2 egg whites
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (or Port or Madeira) — we skipped this
1 lb (450 g) mascarpone cheese, at room temperature
1.5 cups (360 cc) heavy whipping cream
10 oz (285 g) ladyfinger cookies (~40)
2 spoonfuls of bitter cocoa powder
Make about 1½ cups (360 cc) of espresso. Dissolve 2 teaspoons of sugar in the coffee while the coffee is still hot. Let cool.
Beat the egg yolks over a double boiler until they become fluffy. Beat in the sugar until the mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Transfer the bowl over a pan of simmering water, and whisk until this thickens. This will thicken just before it boils, when small bubbles appear. Allow to cool 5 minutes.
Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. Fold the mascarpone-yolk mixture into the egg whites until smooth. Fold the whipping cream into this and set aside.
Place the ladyfingers in one layer in the dish, and lightly soak them in the coffee. Evenly distribute half of the egg cream over the ladyfingers. Repeat with a second layer of ladyfingers (we ran out for this step) and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.