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This recipe was uploaded by CucinaItaliana
Beat the egg yolks, vanilla and sugar until pale, thick and fluffy (the 'ribbon' stage).
Beat in the mascarpone.
Whisk the egg whites until they form stiff peaks and gently fold into the mascarpone mix.
Pour the coffee and liqueur into a shallow dish (easier for dipping).
Dip the savoiardi biscuits into the coffee/liqueur liquid briefly (too long and they disintegrate) and line the bottom of your serving dish.
Pour half of the mascarpone mixture over the biscuits and give the first layer a really good dusting of cocoa/grated chocolate.
Add another layer of dipped biscuits, followed by the remaining mascarpone mix and finally top with a generous dusting of cocoa/grated chocolate.
Ideally leave in the fridge overnight where it will firm up, but at least 4 hours.