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Beat egg yolks and sugar at high speed in a bowl
Add the mascarpone and mix well.
Beat egg whites until foam, adding a pinch of salt and pour
into the bowl.
Dip the Savoiardi into coffee and pour in a pan.
Layer some of the mascarpone cream over biscuits.
Repeat all layers.
Top with unsweetened cocoa powder.
Refrigerate at least 2 hours and serve cold.
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