1) First make the mascarpone cream by whipping the egg white with the help of an electric whisk to create peaks.
2) Beat in the egg yolks with the truffle honey and add the mascarpone. Mix well until fully combined. Tip in the whipped egg whites and fold with a silicone spatula to make the cream.
1) Wet the ladyfingers in the coffee one by one and remove them quickly, placing them on the surface of a high baking tray.
2) Cover them with a part of cream covering the entire surface.
3) Do the same procedure another time, cover, place in the fridge and leave for at least 2 hours.
4) Take it out of the fridge, sprinkle with cocoa and serve.
