Coffee (brewed) about 300ml with a teaspoon of sugar
Dark Cocoa powder (for the top)
For the cream:
Separate the yolks from the albumen. Start whipping (elettric whips much quicker!) yolks with half the sugar and when it starts getting foamy keep whipping and add mascarpone little by little. Once you have a compact homogeneous cream put it aside.
Now whip well the albumen adding the remaining sugar little by little. (Important: clean well the whip before doing it as if yolk gets in the way albumen would not whip nicely). When albumen is quite firm add a spoon of it to the yolk and mascarpone cream and mix well, then add the rest of the albumen one spoon at the time mixing delicately.
In a rectangular pan (about 30x20cm) put a layer of the cream, then roll quickly savoiardi in the coffee and lay them one next to the other on top of the cream (do one savoiardo at the time and make sure you do not soak them too much). Once layer is complete cover it with cream and level it. Repeat another layer of savoiardi and a final layer of the cream.