In a medium bowl, beat egg whites with electrical mixture till stiff peaks form but not dry; set aside.

In another medium bowl, Beat the egg yolks with sugar until creamy, about 1 minute. If not beaten well, then the filling will have an egg-y taste. Then add mascarpone cheese and blend until there aren’t any more lumps. .

Gently fold the egg whites into the mascarpone mixture with a spatula or wooden spoon.

Dip the cookies in espresso (you can add a shot of your favorite liquer to the espresso, like rum, amaretto, brandy, Frangelico, marsala, etc.) and lay them into a 9×14 rectangular glass pan (otherwise you may use another container/pan). You can leave 3 to 4 mm (1/4 inch) or a finger’s width between each cookie for the filling, otherwise you can place them close/next to one another so there isn’t any filling between the woman fingers (personal preference). Pour half the mascarpone mixture onto the cookies and spread evenly across the top.

Repeat step 4 with the next layer but alternate the cookies perpendicular (or simply follow the same pattern as in the first layer) to the ones in the first layer.

Refrigerate for over night for best results. If you really must, then refrigerate a minimum of 4 hours before serving but it might still be runny. Sprinkle with cocoa.

Makes 12 large pieces or 16 smaller pieces.