We made this in our cooking class in Italy. It is delicious, and simple.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3965Pq1GuEchXIn4K5SS4zIhUlTzfvNH6wRK6mWp1ZURFB_gIlyDCcZNQq7bPUlYngy_AP20DEPbEFhVtublG_yZfWxpfLJSPA-ZzJo5c2sD-2Q6MwBOvZthVQzGel2sjBeLt2C56Gok/s320/DSC04100.jpg)
strong coffee, cold
3 eggs, separated
8 large spoons sugar (heaping spoons and it was a small serving spoon he used)splash brandy
savoiardi Italian ladyfingersCombine egg yolks with sugar.
Add mascarpone and a splash of brandy to the egg-yolk mixture. Gently fold the egg whites into this.
Sprinkle cocoa power through a fine sieve to create a solid dusting covering the whole top. Refrigerate for the better part of a day, or, if making it in the late afternoon, freeze for about an hour, then put in the fridge for a couple of hours before serving.
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