Ingredients, for a rectangular pyrex dish of 35 cm by 25 cm

• 5 eggs
• 500 g mascarpone
• 150 g sugar
• 60 ladyfinger biscuits
• 4 cups of coffee
• 2 tbsp whisky
• unsweetened cocoa powder

Beat the egg yolks with half the sugar until the mixture turns pale and creamy. Add the mascarpone with a spatula, without beating. Whip the egg whites with the remaining sugar until stiff peaks form, then fold into the first mixture. Line the bottom of the dish with the ladyfingers soaked in the coffee-whisky mixture. Cover with half the cream. Add another layer of soaked ladyfingers on top, then the remaining cream. Dust with cocoa powder and streak the surface with a fork.