PREPARATION

1. Start by making the coffee and let it cool.
2. Separate the yolks and egg whites from the eggs.
3. In a bowl, mix the yolks and half the amount of isostevia sweetener until the mixture turns white.
4. Add the Mascarpone cream cheese slowly, stirring at the same time (BY HAND – NO MIXER).
5. In another bowl, mix the egg whites and the rest of the isostevia sweetener and a little salt until it becomes a meringue.
6. In the first mixture with the yolks, slowly add the meringue and mix (BY HAND – NO MIXER).
7. We take a pan relatively high to start setting up.
8. Put a small amount of our mixture on the bottom of the pan.
9. Put a layer of ladyfingers * (after dipping them in the coffee on one side) * the wet side is on top.
10. Spread half of the mixture with the cream cheese.
11. Repeat the layer with the ladyfingers vertically and spread the rest of the mixture.
12. Place the dessert in the refrigerator for about 2-3 hours.
13. Sprinkle with cocoa and serve.