Separate the egg whites from the egg yolks – make sure no egg yolks sneak into the whites!
Place egg whites in a large bowl.
Add half of the sugar to the egg yolks and beat with the electric whisk until you achieve a pale, yellowish color.
Whisk the mascarpone into the egg yolk mixture little by little until it’s all incorporated. Set aside and clean the whisk attachment (important for the next step!)
In a separate, medium-sized bowl, whisk the egg whites and add the remaining sugar little by little until you achieve stiff peaks.
With a spatula, delicately fold in the egg white mixture into the egg yolk mixture bit by bit, making sure all of the egg whites are incorporated into the yolks before adding more.
Cover the bottom of your ramekins with the egg and cream mixture.
Dip the ladyfingers in the espresso and arrange them in your ramekins so you create one layer of cookies – see note above about the consistency you should aim for when dipping the ladyfinger cookies!
Make another layer of egg and cream mixture, making sure you completely cover the ladyfingers from the previous layer.
Dip the Pan di Stelle cookies in espresso and arrange them to create another layer above the egg and cream mixture.
Alternate between the egg and cream mixture layers and the both cookie layers until you reach the top, making sure you finish off with an egg and cream mixture layer.
Sprinkle cocoa powder on the last layer of egg and cream mixture.
Chill the ramekins the fridge for 2-4 hours, or overnight if possible.
Enjoy right out of the fridge and accompany with your favorite espresso!