Ingredients

One package (400g) savoirdi biscuits

2 cups (500g) Mascarpone cheese 

4 eggs (room temperature)

(100 ml) sugar

2 cups (500 ml or 4 triple shots) espresso coffee

1 oz cognac

10 g cocoa for dusting

Method:
Separate egg whites and whip until foamy. In another bowl, mix egg yolks and sugar with electric mixer until creamy. Add mascarpone to eggyolk mixture. Fold in egg whites. Take one savoirdi biscuit at a time and dip in espresso coffee and cognac mixture. Line bottom of 9 x 13 dish. Add half cheese mixture and spread evenly. Repeat above procedure. Dust top lightly with cocoa. Refrigerate at least four hours before serving.