20 sponge cakes (approximately)
4 large eggs (room temperature), separated
½ cup powdered sugar
1¾ cup mascarpone cheese (room temperature)
½ cup cold strong coffee
2-3 tablespoons unsweetened Dutch cocoa
Set aside at room temperature en ingredients from the refrigerator 45 to 60 minutes before use.
INSTRUCTIONS FOR USE
In a medium or large bowl, using a hand mixer or electric mixer fitted with a whisk attachment, beat the raw egg whites until stiff. Make sure the bowl and mixers are clean and completely dry.
In a large bowl, beat the egg yolks and sugar until light and creamy, about 3-5 minutes, add the mascarpone and mix until well combined.
Carefully mix the egg white with the mascarpone and egg yolk until you get a homogeneous mass.
Place the iced coffee in a bowl large enough to easily turn the cookies. Make sure you only stir the cookies once in the coffee and don’t let them rest or they will get too mushy.
Put a few spoonfuls of the mascarpone cream mixture on the bottom of the pan*, place the soaked biscuits on top and then put 1/2 to 1/3 of the mass on top of the biscuits, depending on whether there are two or three layers. Continue until layers are complete.
Cover the pan tightly with aluminum foil and refrigerate for at least 3-4 hours, preferably overnight. Dust with cocoa just before serving. Enjoy!