Beat the egg yolks until stiff with the sugar up to obtain a white and light mixture. You have to work the Dolce Nuvola with a wooden spoon up to obtain a smooth cream, possibly without any lump. Then you have to add the mixture of eggs and sugar to the Dolce Nuvola, trying to amalgamate them. Beat the albumen until stiff with a pinch of salt and then add the result to the Dolce Nuvola and eggs cream. Then you have to mix the Marsala to the room-temperature coffee.

Add two water spoons. Dunk the Savoiardi biscuits in the coffee, trying not to soak them excessively. Cover the bottom of the Pyrex dish with a layer of Savoiardi. Then you have to spread a layer of Dolce Nuvola cream leveling with a spatula. Then go on with a second layer of biscuits and cover it with the cream. At the end you have to sprinkle the sugar free cocoa powder and the dark chocolate flakes on the top of the dessert.