Whisk the egg whites in a bowl until they hold soft peaks. Add in the remaining sugar and beat until the peaks become firm and the mixture glossy.

Fold half of the egg whites into the mascarpone then fold in the remaining half.

Pour the strong coffee into a bowl an dip 12 of the ladyfingers into the coffee. Turn them in the coffee to soak both sides.

Arrange the soaked lady fingers in a single layer in an 8 inch square dish.

Spread half of the mascarpone mixture on top then repeat this process with the remaining ladyfingers and mascarpone mixture.

Dust generously with sweetened cocoa powder then chill for a minimum of two hours or even overnight.