Ingredients: (6-8 servings)
17 oz. Mascarpone
4 tbsp. sugar
1 cup Coffee (6 expressos or strongly brewed coffee)
Semi-sweet chocolate chips
Unsweetened cocoa powder
Separate egg whites from yolks. In a bowl, whip the yokes with sugar (preferably use a plastic whisk) then add the mascarpone to the mix until it is completely mixed together. In a separate bowl whisk the egg whites (with a metal whisk). Combine the egg whites with the rest of the mixture and slowly stir from bottom up.
Prepare the coffee and let it cool off in a low dish with a teaspoon of sugar, if needed add a little water (¼ to ½ cup).
Assembly: In a 13×9 glass pan spread a thin layer of the mascarpone mixture. Add a layer of ladyfingers dipped in coffee. Cover the ladyfingers with a layer of cream mixture, sprinkle some chocolate chips and cocoa powder on top. Repeat the process until you finish all the ingredients.
Refrigerate for 2-3 hours.
Before serving lightly sprinkle a new layer of cocoa powder. Serve.