Separate the 5 eggs

Beat the egg yolks with 6 tbsp sugar. Then mix in the marscapone.

Chill a bowl. In the bowl beat the egg whites, 2 tbsp sugar, and pinch of salt.

Once the egg whites are stiff, fold them into the egg yolk, sugar, marscapone mix

Combine the coffee, rum, and amaretto

Start assembling in a 9×9 casserole dish. To do this take lady fingers a couple at a time and briefly soak in the coffee mix (just keep dipping so they are still stiff but the outside starts to soften just a bit). Put down a layer of lady fingers. Then make a layer of the egg mixture (kind of thin but cover everything). Then another layer of lady fingers. Then a final layer of egg mixture. Finally dust the top with sifted cocoa powder. Chill for 3-4 hours.

If anyone cares I use Botany Bay rum (St Thomas). It has a nice vanilla flavor. Also I use Lavazza super crema coffee (blue bag).