Press berries through a sieve to collect the juice. In a bowl, combine the mascarpone and sugar. Beat egg yolks for about 5 minutes (until they are pale yellow), then add to the mascarpone.
Pour in the Marsala wine. Whip egg whites to stiff peaks and fold in. Line a glass dish with the Pavesini cookies or ladyfingers and brush them with the berry juice.
Cover with a layer of mascarpone. Repeat this process two more times. Dust with cocoa powder. Garnish with berries. Refrigerate for a couple of hours before serving.
A dessert with a thousand sensations that range from sweetness to a slight tendency toward tartness and fat. On this occasion we will serve a ruby-red wine whose distinctive bouquet varies from flowery to spicy and fruity, depending on its area of production.
To beat your egg whites perfectly, remember to add a pinch of salt before whipping them and be careful that there are no traces of yolks or fat on the tools.