Instructions

Prepare the dough. Beat egg whites with caster sugar and a pinch of salt until stiff peaks form. While stirring constantly at the lowest speed, gradually add egg yolks, hot water, oil, and finally sifted flour with baking powder and cocoa. Bake on a greased and floured baking sheet at 180°C for 15 - 20 minutes.

Cream

Whip cream in one bowl, in another bowl whip mascarpone with cottage cheese, sugar, and vanilla sugars. Add whipped cream and gently mix with a spatula.

Spread 1/3 of the cream on the baked and cooled crust. Arrange banana slices closely together on top. Spread 2/3 of the cream. Place ladyfingers soaked in brewed and cooled coffee on the cream and top with the remaining 3/3 of the cream.

Decorate with grated chocolate and let it rest in the refrigerator.