Put 10 cm Staub cocottes in the fridge first.

Separate the eggs. Put egg whites in a large bowl and make stiff meringue.

In a separate bowl, mix the egg yolk and sugar until pale and fluffy. Gradually mix in the mascarpone to make a silky mixture.

Mix in 1/3 of the meringue and then add the rest of the meringue without over mixing.

Make espresso. Mix in the liqueur. Dip the Savoiardi and line the bottom of chilled cocottes.

Divide the mascarpone mixture into cocottes, smooth the surface and chill in the fridge for 2 hours.