Start preparing the syrup. All you need to do is put all of the products for it in a suitable container and heat it to a high temperature.
Then lower it slightly and leave to thicken about 5 min., while stirring regularly. Then transfer the syrup to a bowl that you can easily soak the biscotti in.
Next, get to work on the cream mixture. Separate the whites from the yolks. Mix the latter with the sugar and cognac, beat in a water bath for the Zabaione cream.
Leave it aside for a bit, while you beat the whites with a pinch of salt. Beat the cream separately. Then in a large container, mix the mascarpone, egg whites and now cooled Zabaione.
Time to assemble the cake. Cover the bottom of a suitable tray with a layer of syruped biscotti. Cover them well with cream.
Place another layer of biscotti and layer of cream. Continue in this manner until out of products, try to finish off with cream.
Next, sprinkle a little cocoa or chocolate sprinkles. It's best to leave the dessert in the fridge for a few hours before serving.