Ingredients

625 ml strong espresso, cooled to room temperature

5 medium eggs, separated

4 to 5 tbsp sugar (one tablespoon per egg)

500 g mascarpone cheese, room temperature

1 packet of Savoiardi or Pavesini (lady fingers)

Unsweetened cocoa powder

Yellow food coloring

Dark chocolate

White chocolate

3-4 strawberries

1. In a medium bowl, beat egg whites with electric mixture till stiff peaks form but not dry; set aside.
2. In another medium bowl, Beat the egg yolks with sugar until creamy, about 1 minute. If not beaten well, then the filling will have an egg-y taste. Then add mascarpone cheese and mix until there are no more lumps.
3. Gently fold the egg whites into the mascarpone mixture with a spatula or wooden spoon.
4. Dip the cookies in espresso (you can add a shot of your favourite liquer to the espresso, like rum, amaretto, brandy, Frangelico, marsala, etc.) and lay them in the bottom of the ceramic cups.  Scoop the mascarpone mixture onto the cookies, filling up 1/3 of the cup. 

5. Tap against the counter to even it out.
6. Sift a layer of cocoa powder.
7. Fill the cup with more mascarpone mixture.
8. Refrigerate for 4 hours before decorating
9. For decorations, melt the white chocolate (add in yellow food coloring) and dark chocolate to draw on Hello Kitty's face. Slice the sides and bottom of the strawberries to make Hello Kitty's ribbon.