Brew expresso and add 2 teaspoons sugar to sweeten If using vermouth, add in and stir. Set aside to cool.
Separate eggs placing yolks in a bowl and the whites in a mixing bowl.
In the bowl with the egg yolks add mascarpone and mix well. Stir in 2 teaspoons sugar.
In bowl with egg white using a mixer, mount your egg whites to semi stiff peaks. Sprinkle in 2 teaspoons sugar. Continue to mix till stiff peaks.
Add egg whites to mascarpone mixture by folding the whites in using a spatula.
Dip one side of the savoiardi into expresso then turn it once so each side has lightly soaked some of the expresso
Place a layer of savoiardi in pan. Top with half the cream. Then repeat.
Sprinkle with cocoa powder.
Refrigerate for 2 hours or overnight.
Serve cold and enjoy!