12 egg yolks
½ kg sugar
1 kg mascarpone
60 sponge fingers
coffee to taste
Prepare the coffee and leave to cool in a bowl;
Whisk 12 egg yolks with ½ kg sugar and add 1kg of mascarpone to obtain a soft cream.
Soak 30 sponge fingers in the coffee, taking care not to drench them too much and place in a row in the middle of a round plate.
Spread half of the cream on the sponge fingers and then place another layer of 30 sponge fingers dipped in coffee on top. Cover the surface with the remaining mascarpone cream. Sprinkle the sifted cocoa powder over the top. Leave in the fridge until time to serve.