ground coffee, espresso grind if possible

2 (8 oz.) packages of mascarpone cheese

2 packages of lady fingers

4 eggs, separated

4-5 spoons sugar, not too full

Cocoa powder for dusting on top 

Brew coffee in a moka pot. Place brewed coffee in a flat bottomed dish and add a little water to it. Set aside to fully cool. 

Separate eggs, placing yolks in a larger mixing bowl and whites into a medium mixing bowl. 

Beat egg yolks and sugar, then add mascarpone cheese and mix thoroughly. With clean beaters, whip egg whites until stiff, then fold stiff egg whites carefully into cheese mixture. 

In a lasagna pan, place a layer of the cream mixture, then dip each lady finger in the cooled brewed coffee and layer onto the cream mixture. Continue until all lady fingers and cream mixture are used, then dust with cocoa powder if desired. Cover tightly with lid or foil. 

Refrigerate over night or until thoroughly chilled. Keep any leftovers refrigerated.