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.
3) Incorporate the stiffly beaten egg whites and mix with a licker from the bottom up until smooth.
1) Wet the ladyfingers in the coffee one by one and quickly withdraw them by laying them on the surface of a high baking tin.
2) Cover them with some 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 out of the fridge, dust with cocoa nips, and serve.
