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  Carefully separate the 4 egg yolk and 4 egg white into two separate mixing bowls.

Egg Yolks Bowl

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  Add 35 g Sugar to the 4 egg yolk and whisk them until pale and thick. Add 500 mg Mascarpone Cheese and whisk again until smooth and creamy, set aside.

Egg Whites Bowl

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  Whisk the 4 egg white. When they become frothy, add 35 g Sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff.

Mixing Mascarpone

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  Add ⅓ of the Egg Whites Mix to the Egg Yolks Mix and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.

Building The Cake

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  Pour the 1 cup Strong Brewed Coffee in a shallow bowl and dip in the 500 mg Savoiardi Biscuits (Lady Fingers). Then, you want to dip them into the liquid quickly (around 1 seconds) whilst turning to soak each side and lay them in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish.
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  Add half of the Mascarpone mixture over the biscuits and spread out in an even layer, top with some grated 24 g Dark Chocolate.
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  Top with the grated 24 g Dark Chocolate. I usually leave a tiny amount of it to place at the top layer.
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  Continue with another layer of 500 mg Savoiardi Biscuits (Lady Fingers) and Mascarpone as directed above.
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  Finally, dust with 1 Tbsp Cocoa Powder and chill in the fridge for roughly 6-8 hours.

Serving

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  Serve after it has chilled in the fridge.