8 oz Mascarpone cheese,
1/2 cup of sugar
1-1/2 c. espresso coffee
1c. whipped cream
1/4c. cocoa power
Whip eggs yolks with sugar till creamy (6min.), fold in Mascarpone cheese, set aside.
Whip the four egg whites till stiff.
Fold egg white into the Mascarpone whip cream mixture and set aside.
Soak Savoiardi cookie in espresso coffee for 5 seconds and layered in a glass bowl or medium size casserole dish. Make 2 layers.
Top with cream mixture sprinkle with cocoa and repeat a second layer.
Refrigerate for at least 2 hours and serve. Raspberries (optional)