whisk egg white with salt and lemon juice until stiff

add half of sugar and continue whisking until silky/shiny

whisk cream semirigid

whisk egg york with other half of sugar until creamy

add mascarpone to the egg york cream and mix very carefully

add cream and mix carefully

add egg white and mix carefully

mix espresso with Cointreau 🥃 and orange juice 🍊 and let it cool down

start with one layer of cream

dip Löffelbiscuits in espresso mix (don’t let them soak too much) and add as next layer

repeat and finish with a layer of cream

garnish with cocoa powder

let it rest in the fridge for at least 2h (the fresher the fluffier)