Instructions

1. 1. Combine 5 egg yolks, sugar, and Cognac into the large mixing bowl.
2. 2. Beat until wery light.
3. 3. Add Mascarpone and beat slowly until consistency is smooth.
4. 4. In another bowl, combine 5 egg whites and a pinch of salt. Beat until mixture forms stiff peaks.
5. 5. Gently fold into Mascarpone mixture.
6. 6. Put plastfolia on all sides in a deep square form
7. 7. Pour Espresso into flat dish, add rum, dip one side of each Lady Finger, and layer on bottom of deep square form, starting with little of cream.
8. 8. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa.
9. 9. Continue layering and finish with a Mascarpone layer.
10. 10. Refrigerate 12 hour before serving.
11. 11. Held cake on serving dish, and take folia from sides.
12. 12. Sprinkle with cocoa, and decorate with whipping cream and season fruits.