Place 4 to 5 spoons of coffee beans in the Paris Press(or another coffee mill). Grind coffee in medium grind. Pour 40 cl of hot water into the Paris Press (or another French Press). Infuse for 4 minutes. Press. Pour the coffee into a container and let cool.
Soak each ladyfinger before placing them in two layers at the bottom of the mold.
Separate the yolks from the egg whites.
Beat the egg yolks with the sugar
Integrate the mascarpone into the preparation. Mix.
Beat the egg whites until stiff peaks form. Add a pinch of salt.
Fold the beaten egg whites into the mixture.
Sprinkle with ground tonka beans.
Pour the preparation into the mold over the ladyfingers then sprinkle with ground tonka beans.