500g Mascarpone cheese

150g Albumen (or fresh cream for a yummier version)

100g granulated sugar

200g Zaba

Pour egg whites into planetary mixer and begin whipping at medium speed; as soon as the egg whites begin to foam, add sugar by sprinkling.
In case we use cream, we can insert the sugar right away. I recommend semi-moistening the cream so that you do not get an overly compact and not very creamy Zabasu later on.

Once whipped to stiff peaks, transfer to a bowl and store in the refrigerator.

Without washing the planetary mixer, pour in the mascarpone and Zabà, start mixing with the whisk at first low and then medium speed so that the mascarpone is softened and the mixture is well blended.

Once the mascarpone has no more lumps and is well blended with the Zabà we can start adding the whipped egg whites (or semi-whipped cream) in at least 3 times at minimum speed, letting it absorb completely before adding more.

Once we have finished adding the egg white or cream, we can give it a vigorous stir with the whisk so that the whole product binds better.

For the composition of the cake all you have to do is dunk your ladyfingers inside the coffee and arrange them inside a baking pan and then top them with your Zabasù cream.
You can safely decide to replace the ladyfingers and coffee with other ingredients of your liking.
Just as you can decide to arrange them inside a wide, shallow baking dish, opting for just one layer of cookies and ladyfingers, or choose a tall, narrow baking dish so that you create a double layer for each ingredient.