Ingredients:
For the cream:
250 g mascarpone 
3 eggs (yolks and whites separated) 
80 g caster sugar 
1 tsp vanilla extract (optional) 
For assembly:
200 g ladyfingers (or ladyfingers) 
200 ml strong coffee, cooled 
2 tbsp unsweetened cocoa powder 
A few chocolate chips or coffee beans for decoration (optional) 
Instructions:
Prepare the mascarpone cream:In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Add the mascarpone and vanilla extract, then mix well until you obtain a smooth cream. 
In another bowl, beat the egg whites until stiff. Gently fold them into the mascarpone cream with a spatula to keep an airy texture. 
Prepare the biscuits:Quickly dip the sponge fingers in the cooled coffee. Be careful not to soak them.
Assemble the verrines:In each verrine, alternate the layers:
A first layer of soaked biscuits.
A layer of mascarpone cream.
Repeat the operation until the verrines are full, finishing with a layer of cream. 
Add the finishing touch:Sprinkle cocoa powder generously on top of each verrine. Decorate with chocolate shavings or a coffee bean if desired.
Refrigerate:Place the verrines in the refrigerator for at least 4 hours (ideally overnight) to allow the flavors to blend. 
Serve and enjoy:Serve the verrines very cold and enjoy this classic Italian dessert in individual portions! 
Time:
Prep: 20 minutes | Rest: 4 hours minimum
Total: 4 h 20
Servings: 4-6 verrines