How to make
Boil the coffee and leave it to cool. Separate the egg yolks from the whites and beat the yolks until whitened. Add the mascarpone.
Beat the egg whites and sugar to snow and add them to the yolk and mascarpone mixture. Dip the biscotti in the coffee until well soaked and arrange in a tray.
Smear with the resulting cream on top and arrange a layer of biscotti, layer of cream. After the last layer of cream, sprinkle on the cocoa with a sieve.
Cover the tray with foil and leave it in the fridge for at least 6-7 hours.
