Serves 4-6.

 
3 large eggs, separated
175g (¾ cup) castor sugar
250g mascarpone
125ml (½ cup) cream
500ml (2 cups) strong espresso, at room temperature
30ml (2 tbsp) port
18 savoiardi (Italian ladyfinger biscuits)
cocoa powder, to serve
 
 1. Using an electric mixer on medium speed, beat together the yolks and 125ml (½ cup) of the sugar in a large bowl until thick and pale.

2. Add the mascarpone and beat until combined – about 30 seconds.

3. Using an electric mixer and a clean bowl, beat the egg whites until they develop soft peaks. Add the remaining sugar and continue beating until the whites develop stiff peaks.

4. Whisk the cream to form soft peaks and fold into the mascarpone mixture then gently fold in the egg whites.

5. Combine the coffee and port. Dip the biscuits into the coffee mixture quickly and place a layer in individual serving bowls or one large serving dish. Spoon some of the mascarpone on top of the biscuit layer.

Repeat with another layer of biscuits, ending with a layer of mascarpone.

6. Chill in the refrigerator for two hours. Dust with cocoa powder before serving.