Using Luisella chocolate spread, this is a great dessert for everyone, plus it's nut free!!
Carefully separate the egg whites from the yolks into two separate bowls
Whip the egg yolks pouring half the sugar (50g).
As soon as the mixture has become clear and frothy, a very pale yellow and with the whisk still in operation, add the mascarpone, little by little.
Once you have incorporated all the mascarpone cheese, you will have obtained a thick and compact cream;
Clean the whips very well and go to whisk the egg whites pouring the remaining sugar slowly. You will have to whisk them into firm peaks;
Carefully fold the whites into the yellow mixture;
In a separate bowl, mix it with cookies with the 200g of Luisella Espresso.
Once ready, spread a generous spoonful of the bite sized cookies covered with Luisella on the bottom of the glass then add in layers the mascarpone cream and the cookies until it reaches ¾ of the glass finalizing with the cream.
Decorate the dessert with cocoa, shaved chocolate or cookies.
Let sit in the fridge for 2 hours and then enjoy!