Whip togheter the 3 parts sugar and egg yolk until well mixed. Beat egg whites and 1 part sugar with a mixer until firm but not stiff. Add mascarpone cheese to sugar/egg yolk mixture.
Once incorporated gently fold your egg white mix into mascarpone base.
Quickly dip the savoiardi cookie in the coffee/brandy mixture to wet being sure not to soak them. Layer the cookies and cream in small dishes beginning with the cookie and finishing with the cream. Sprinkle top with cocoa powder.
Chill in refrigerator for at least 2 hour before serving.
Yield: 6 serving