Prepare the coffee first. We made Italian coffee with an espresso machine, which was quick and tasty. Add 2 teaspoons of Marsala wine or rum after that.

Divvy up the egg whites and yolks. Whip the egg whites until stiff; you will know they are ready when you can turn the bowl over without the egg whites moving. Set the yolks aside.

Keep in mind that there should be no sign of yolk while whipping egg whites to stiff peaks. Place aside once prepared.

Now, in a bowl, beat the egg yolks and sugar for 3 to 5 minutes, or until they are light and fluffy.

Mascarpone cheese should be poured into a bowl and softened with a spoon in the interim.

Whip the mascarpone cream slowly for 2 to 3 minutes using the flexible-edge k-beater. Add the stiffly beaten egg whites at this point.

Mix using a wooden spoon, working your way up. Mix gradually until emulsified and creamy.

Prepare the ladyfingers and mascarpone cream layers now. In accordance with the width and depth of your pan, you can create two or more layers.

Put them in a position where they will cover the casserole's bottom. Next, cover the ladyfingers with the mascarpone cream.

Lastly, top with chocolate powder. If you'd like, you could even include dark chocolate chips.