Ingredients

Instructions

  1. In a bowl, combine egg yolks, 1/2 cup sugar, 1 tablespoon espresso, and cognac.
  2. Beat mixture with a beater until foamy (2-3 minutes).
  3. Add cheese and mix 3-5 minutes until mixture is very smooth.
  4. In a large bowl combine egg whites with 1/8 teaspoon of sugar and beat until stiff.
  5. Gently fold mascarpone mixture into whites.
  6. Set aside.
  7. Pour 1 cup espresso into shallow bowl.
  8. Dip each ladyfinger quickly on both sides into espresso.
  9. Arrange a layer of 6-7 ladyfingers in bottom of a decorative serving bowl.
  10. Spread 1/3 mascarpone mixture over ladyfingers.
  11. Continue layering, finishing with the mascarpone mixture.
  12. Sift cocoa over top and refrigerate at least 1 hour before serving.