Beat the egg whites with half of the sugar until stiff peaks form.

Gradually add the egg yolks to the mascarpone, mixing a little at a time to avoid lumps.

Gently fold the beaten egg whites into the mascarpone and egg yolk mixture.

Dip the ladyfingers into the coffee.

Arrange the soaked ladyfingers in a baking dish or pan.

Spread a layer of cream over the ladyfingers and repeat until all the cream is used (use a spatula to help).

Dust with unsweetened cocoa powder to decorate (you can also add a few coffee beans if you like).