500 gr Mascarpone cheese
Sugar: 4 spoon
Rhum or any liquor
Separate yolks from whites.
Beat the 4 yolks with the 4 spoons of sugar, till the sugar is dissolved with the yolks and as result a cream is obtained.
Beat the egg withes till become as snow (stiff but not dry).
Mix the cream from yolks and sugar together with the beaten egg withes, obtaining a homogeneous cream, then add also the mascarpone cheese and mix to melt the cheese with cream.
In a tinfoil or pyrex« dish, prepare a first layer of Savoiardi biscuits (or similar ones) and soak them in the coffee (mixed with some rhum or liquor); then cover this first layer with the cream.
Prepare a second layer of Savoiardi biscuits, dipping first with coffee and then laying down with care on the cream.
Cover the second layer of biscuits with the balance of mascarpone cream.
At the end, cover with the bitter cocoa and keep in the refrigerator for 3-4 hours to allow to the cream to solidify.
On top, together with the cocoa you can add also some slivers of plain chocolate.