1) Snow the egg white with the help of an electric whisk.
2) Slam the egg yolks with sugar and add the mascarpone and mix it until it is well incorporated with the yolks.
3) Now incorporate it with the whipped egg whites and mix with a silicone spatula from low upwards to obtain a homogeneous cream.
1) Wet the finger lady in the coffee one by one and pick them up quickly, laying them on the surface of a high baking pan.
2) Cover them with a part of cream, make sure that the entire surface is covered.
3) Do the same procedure another time, cover-put in the fridge and leave for at least 2 hours.
4) Remove from the fridge, sprinkle with cocoa and some cocoa nips and serve!
