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PdfPrep Veggies: In one bowl, whisk the egg yolks with sugar until light and fluffy.
Add Mascarpone: Add mascarpone to your egg yolk mixture and mix until smooth.
Beat the Whites: In the second bowl, beat the egg whites until firm peaks form. Gently fold into the mascarpone mixture until light and airy.
Layering Time: Dip the lady fingers quickly in espresso and place at the bottom of your dish. Add a layer of mascarpone cream. Repeat until full.
Finish & Chill: Dust with cocoa powder. Refrigerate for 3-4 hours before serving. (If there's leftover cream, eat it with any fingers still lying around, you earned it!)