First of all, separate the yellow eggs from the white ones. Then, with the help of electric whisks, whip the eggs with four spoons of sugar. Add the mascarpone to the yellow eggs and sugar mixture and continue beating.

Then start whipping the white eggs with 1 tablespoon of sugar, until they form a soft peak; subsequently whip the fresh cream as well.

With the help of a spatula, add half of the white whipped eggs to the yellow eggs, sugar and mascarpone mixture. Then also add the fresh cream and mix gently so that the cream does not get unwhipped.

Pour 1/3 of the mascarpone cream in another bowl, add the bitter cocoa and mix well until you obtain a smooth, homogeneous and lump free cream.

At this point the two creams (the light one and the dark one) are ready to be poured in the glasses: fill each glass with each cream per time. At the end, complete by sprinkling some cocoa and place them in the fridge for at least 1 hour. At this point your bicolour mousse is ready to be served and tasted.