Method

1) Combine the sugar and egg yolks in a bowl and place it over the bain marie and whisk until light and fluffy.

2) In another bowl, whisk cream until medium peak, set aside.

3) In a 3rd bowl, stir mascarpone using rubber spatula or whisk until smooth then fold in the egg mixture followed by cream.

4) For the lady fingers, place in the coffee briefly so that it soaks up some but does not become soggy and falls apart.

5) Assemble in a container or glass by layering the cream with the lady fingers and finally on the top, dust with a thin layer of cocoa just before serving