Continue whisking, then add the rest of the sugar when the egg whites look stiffer and fluffier.
Next, add the egg yolks.
Mix roughly or just until combined.
Image credits: Pastry Living with Aya via Youtube
After this, add the sifted flour, then fold just until no flour is visible.
Once done, transfer the mixture to a piping bag and pipe them onto a parchment paper-lined baking tray.
(Keep the size of the ladyfingers uniformed to one another.)
Lastly, dust some powdered sugar over the ladyfingers.
Bake at 390 degrees F for eight to twelve minutes.
Soak each ladyfinger in the coffee mixture, then lay them over the cocoa powder nicely.
Set aside for a while to make the mascarpone cream.
Add the egg yolks to a large mixing bowl followed by 1/2 cup granulated sugar.
Mix well, then heat it up for about ten minutes in the double boiler method.
Keep stirring it to avoid the yolks getting cooked.
Once done, strain the yolk mixture, then cover the bowl and cool it down to room temperature.
Whisk until nice and smooth.
Cream 2 cups heavy cream and 2 tbsp granulated sugar in another bowl until stiff peaks.
Add the mascarpone mixture and fold until blended.
Chill it in the fridge for three to four hours or overnight.
Dust some cocoa powder on top before slicing it into serving pieces.
