Separate the eggs white and yolk and place them each on a separate bowl.
Work the egg yolks with the sugar until a cream is formed. Add the mascarpone to the mixture.
In a separate bowl beat the egg white until soft peaks are formed.
Fold the egg whites to the eggs-sugar mixture.
Dip the savoiardi in the coffee (not too soggy) and place in a plate which can hold two layers of cookies.
Cover the first layer of savoiardi with some of the mascarpone cream.
Alternate each layer with savoiardi and cream ending with the last layer to be the cream.
Refrigerate for a couple of hours. Dust the top with cocoa powder and enjoy.