Beat the egg yolks and the sugar with the electric mixer until they become white and fluffy and when you rub the cream between your fingers you no longer feel the grains of sugar.

Add the mascarpone cheese and pour in the vinsanto, then whip vigorously, until you get a smooth cream.

Whip the egg whites until stiff peaks form, then gently fold them into the mascarpone cream.

Spoon the mascarpone cream into individual bowls and refrigerate. Dust with cocoa powder just before serving.

It can be served with biscuits, ladyfingers or cantuccini with dried figs.