Preparing the moka of coffee before starting the cream, the coffee must cool. Soften the mascarpone and amalgamate the chocolate, yet cut in very thin strips; separate egg yolks from the egg whites (until the moment of mounting, eggs must remain in refrigerator). Join the sugar to egg yolks and whip them until obtaining a light compound; then add the mascarpone and stir all with a wooden spoon; whisk the egg whites until hard and incorporate them to the mascarpone cream. Compose the cake with one layer of pavesini or savoiardi, soaked quickly in the coffee, alternating them with mascarpone cream. Dust all with bitter cocoa and place the cake in the refrigerator for two hours.