This recipe is by Francesca Gaiotto, Finalist of the Creative Recipe at TWC22
for 1 serving (1 serving per person is served)
For the cream (serves for multiple servings)
Cut the savoiardo in half on the long side and then in half again, obtaining a small rectangle. Place a spoonful of jam in the dish, lay the ladyfinger on top with a teaspoon of coffee, on top again the walnut coated with the gorgonzola. Whip eggs, sugar and mascarpone. Make spreads with the cream, so as to cover the walnut. Sprinkle with cocoa.