Step 1: 1. Separate the eggs. Whisk the whites until stiff; mix the yolks with the sugar.
Step 3: 2. Add one spoonful of whites and one spoonful of mascarpone to the yolk-sugar mixture, continue until all ingredients are blended.
Step 5: 3. Make the espresso, add the alcohol and let cool. When cool, dip fingers into coffee and place into a casserole dish.
Step 7: 4. Pour cream mixture on top of the biscuits, decorate with cocoa or grated chocolate, and let cool in fridge for 4 – 5 hours.