First, separate the egg yolks from the whites. Soak the gelatin sheet in water for 10 minutes. Heat the water with the sugar to 250°F (121°C), then add the softened, well-drained gelatin. Stir until the gelatin is completely dissolved.

Meanwhile, beat the egg whites, then pour in half of the syrup. Continue beating until the mixture is thick and fluffy. Beat the egg yolks and add the remaining syrup (reheat it first), then add the vanilla powder. Beat until the mixture cools and becomes thick and foamy, then mix in the mascarpone cheese until well combined. Finally, gently fold in the egg whites a little at a time using a hand whisk.

Use a 13.5 x 8.5 inch (34.5 x 21 cm) cake pan. Dip the Pavesini cookies in the coffee and arrange them horizontally in the pan. Spread a layer of cream, then add a second layer of Pavesini cookies arranged vertically, followed by another layer of cream. Sprinkle with unsweetened cocoa powder. Refrigerate for 2-3 days.