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