Add the sugar to the egg yolks. Beat with mascarpone until the mixture has the consistency of melted ice cream. Use a hand mixer.

In a separate bowl beat the egg whites until stiff. Fold the beaten egg whites into the mascarpone mixture

Pour espresso into a shallow dish, and add some liqueur. In another shallow dish put a thin layer of cream .

Then dip each lady finger in the espresso mixture (both sides) and line the bottom of the dish on top of cream. Add a thick layer of cream and then another layer of sponge.

Chill in the fridge for minimum 4 hours, then serve!