Prepare two bowls and separate them into egg yolks and egg whites. Put the bowl of egg whites in the freezer to chill (it doesn’t matter if it freezes a little).
Add 2 tbsp of cane sugar to the bowl of egg yolks and mix with a hand mixer until the mixture turns white.
Add the room temperature mascarpone cheese to the bowl in several times, mixing each time with a hand mixer until there are no lumps.
Wash the blades of the hand mixer well, and then beat the egg whites to make a meringue. When the egg whites become foamy, add 3 tablespoons of sugar to make a meringue with a horn. (The key is to mix on high speed until the foam starts to form, and then on low speed at the end to make a fine meringue.)
Add 1/3 of the meringue to the mascarpone cream and mix. Add the rest of the meringue in two parts and mix quickly with a rubber spatula, scooping from the bottom.
Soak the ladyfingers in the coffee for a few seconds, then place them in a container or bat of your choice
Pour the cream over the ladyfingers and refrigerate for at least 6 hours.
