Line a serving dish with ladyfingers. Pour half of the coffee over the ladyfingers.
Separate your eggs, put the egg yolks into a large bowl with cognac (or Vin Santo), sugar and pinch of salt. Whisk with an electric mixer (or in a stand mixer) on medium speed for about 10 minutes or until fluffy and pale. Add the mascarpone and freshly squeezed orange juice. Mix well.TipWe recommend making homemade mascarpone, since it's extra creamy and full of flavor. You can find the recipe on our blog, latest stories.
whisk the egg whites
Clean the whisk and whisk the whites with 1 tablespoon of sugar until they form soft peaks. Add 1/3 of the egg whites to the egg yolk mixture and fold it in, then very gently fold in the rest of the egg whites. You will get a fluffy creamy mixture.
Spoon half of the cream on top of the ladyfingers. Place another layer of ladyfingers over the cream, pour the remaining coffee over the ladyfingers and spoon the remaining cream over them. Place in the fridge for about 2 hours or overnight. Dust with cacao powder and serve or pop in the fridge until you’re ready to serve. Enjoy.