4 eggs — separate yolks from whites in two different bowls
Whip whites until they’re stiff
Whip yolks w/ 80g of sugar powder
Gradually add mascarpone (500g) to the yolk mixture and whip — don’t whip too much otherwise the cream will be too liquid
Add whipped whites gradually and whip — same, don’t overwhip
Prep 200ml coffee and add 30ml of Rum to it
Dip savoyardis in it and put on a tray
Pour the whipped mix onto it
Put in the fridge for a night
Sprinkle w/ cocoa powder before serving