How to make it:

• Separate the egg whites and yolks

• Add the yolks, mascarpone (best at room temp), and salt into a medium bowl and mix together well

• Beat the egg whites in a large bowl with electric beaters on medium high. When the whites get frothy gradually add in the sugar. Continue mixing until there are stiff peaks (3-5 mins) 

• Add yolk mixture into the whites and fold until combined

• Quickly dip each lady finger into the espresso, not too long so it doesn't get soggy and fall apart

• Place an even layer of soaked lady fingers in your dish, add layer of mixture, another layer of lady finger, another layer of mixture. Then dust the whole jaunt with cocoa powder 

• Chill in the fridge for at least 3hrs before eating