Prepare the coffee. 8 espresso cups yielded about 2 cups. Dissolve the sugar for the coffee and add liquor (optional). Place coffee liquid in a flat dish with sides.

Separate egg yolks from egg whites. Cover egg whites and put in refrigerator.

Whisk the sugar and egg yolks.

Add mascarpone cheese and combine.

Cover and put in refrigerator. Clean the mixer bowl and attachment. Put in freezer for about 15 minutes.

Whisk the egg whites with chilled attachment at a low speed and slowly increase to high. Once fluffy and solid, ready to combine with cheese mixture.

By hand gently incorporate the eggs whites with the cheese mixture.

Add a thin layer to the bottom of your cake pan or dish. This recipe makes one 12 inch round using a springform pan. Many combinations of shapes, sizes possible for desired use.

Quickly dip one savoiardi biscuit at a time into the espresso coffee and layer on top of the cream. (If the savoiardi absorb too much liquid, the biscuits will be soggy and not retain shape.

Cover the dipped biscuits with a layer of the egg whites and cheese mixture. Rotate direction of biscuits for second layer.

Put in freezer until solidifies, about 2 to 3 hours. Once solidified, remove from freezer and release from sringform pan. Use a knife to separate from the base and place on serving platter.

Sift the unsweetened cocoa over the cake and serve.