Begin by separating your eggs. Add 3/4 cup sugar to your egg yolks into a heatproof bowl. Using a double boiler method highlighted in my tips and tricks, continuously whisk the egg yolks and sugar until pale and thickened. It will leave a ribbon on the surface for a few seconds. The sugar will be dissolved and the mixture smooth when rubbed between your fingers. The temperature should register at 165 F. Set aside to cool while preparing the mascarpone. 

Prepare the mascarpone by lightly mixing it in with the remaining 1/4 cup sugar. Do not beat it or it will separate. 

Beat the slightly cooled egg yolk mixture for a minute then add in the mascarpone mixture and lightly beat for thirty seconds. Set aside. 

Whip the heavy cream until soft peaks form. You want it to be slightly under whipped so you can whip it with the egg and mascarpone mixture. Add the egg and mascarpone mixture to the whipping cream and whip lightly for about a minute until the mixture is creamy and fluffy. Set aside.

Brew 3 cups of strong coffee. Set aside to cool slightly. Alternately you can use 1/4 cup instant coffee with 3 cups hot water. 

Now get all your ingredients ready for layering. You’ll need your lady fingers, coffee, and cream. I like to do this in a deep 9 inch dish. You can use a circle or square. Honestly whatever you have. You can even do individual ramekins. I just like to be able to do three layers. 

Soak your lady fingers in the coffee one at a time by quickly dunking them in and then placing them in the dish. My first layer was two rows of 8 cookies each. Cover with 1/3 of the cream and spread evenly. 

Repeat the cookie layer and add another layer of cream. Finally top with a third layer of soaked cookies and the final layer of cream. 

Spread the cream evenly and refrigerate for at least 6 hours or overnight. 

Once ready to serve dust evenly with cocoa powder. I like to use a sieve for even fine dusting. you can slice and serve or just scoop with a large spoon. Serve and enjoy