Beat the egg whites until foamy, then add in 40g sugar, continue to beat until stiff peak.

Then in another bowl, beat egg yolks and sugar, until pale and thicken. It takes around 5-8 minutes. Add in mascarpone cheese, mix well.

Mix the coffee with Marsala wine, then dip the ladyfingers into coffee. Lay out a layer of the ladyfingers in a ramekin.

Then put a layer of cheese mixture, then a layer of ladyfinger, then another cheese layer. Chill in fridge for at least 3 hours.

Sift cocoa powder on top before served.

*I used 9 x 9 inches tray