Separate the egg whites from the yolks.
In a bowl, whisk the egg yolks with sugar and vanilla sugar until light and creamy.
Gently fold in the mascarpone until smooth.
Whip the Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form.
Carefully fold them into the mascarpone mixture to keep it light and airy.
Dip the Sponge Fingers:
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