LET'S START COOKING!

Cream

1. Take 2 Egg yellows and sugar and cook on double boiler. 
2. Add D’lecta Mascarpone. Whip until dense. Do not split.
3. Take another bowl with 2 egg whites and cream of tartar powder. Beat until soft peaks in high speed.
4. Gently fold egg white mixture into Mascarpone mixture. 

Soaking

1. Take a bowl pour water, coffee powder, sugar and Kalhua/Coffee + Rum Liqueur
2. Mix well all ingredients make coffee syrup and keep it aside.

Assembly 

1. Soak a slice of sponge or ladyfingers with coffee syrup and layer on bottom of vessel.
2. Pour the cream mixture, until the sponge is completely covered. 
3. Soak another slice of sponge with coffee syrup layer on top of cream. Pour the remaining cream mixture. 
4. Cling wrap vessel and chill in refrigerator till 6-8 hours. Dust with cocoa powder and serve chilled.