Preheat the oven to 180ºC.

Beat the egg whites with until soft peaks then gradually add the sugar and continue to beat until the mixture is stiff and glossy.

Add egg yolks and whisk for a couple of seconds so they are just combined with the whites.

Sift in the flour and gently fold into the mixture. You want to prevent knocking out too many air bubbles, so mix until just incorporated.

Transfer the batter to a piping bag and snip roughly a 2cm hole in the end.

Line a tray with baking paper and pipe logs that are about 5cm long.

Optionally, you can sift over a few teaspoons of icing sugar which will give them a little sweetness and crispness on the outside once baked.

Bake the savoiardi for 10-15 minutes, making sure you keep a close eye on them because they can burn quickly.

Allow to cool slightly before removing from the tray as they will be quite soft still with straight from the oven.

Beat yolks and sugar until pale and thick. Add the mascarpone and beat until thoroughly combined.

Add the egg whites to a clean bowl and whisk until stiff and foamy, about 3 minutes.

Add 1/3 of the egg white mix to the yolks and fold through to loosen the mixture a little.

Add the remaining egg whites and gently fold until just incorporated, making sure you don’t knock out too much air.

Quickly dip one biscuit at a time into the coffee and lay in a single layer along the bottom of a baking dish. You might need to cut or trim your biscuits slightly to get them to fit properly (depending on your dish).

Add a layer of the cream on top so that the biscuit layer is fully covered by about 1cm.

Repeat these steps until all of the cream and biscuits are used up.

Add a layer of whipped cream on top.

Cover and set in the fridge for a few hours then just before serving, dust with cocoa powder.