- 1 package (4.4 ounces) dry ladyfingers
- 1/2 cup brewed espresso, cooled
- 2 tablespoons brandy
- 6 eggs, separated
- 6 tablespoons sugar
- 2 pounds mascarpone cheese
- 4 tablespoons unsweetened cocoa powder
Spread ladyfinders on a baking sheet.
Mix espresso and brandy and drizzle over cookies, do not saturate.
In a medium bowl, beat egg yolks and sugar on medium speed until thick and lemon colored.
Add mascarpone and blend on low until combined.
In a large bowl, beat the egg whites until soft peaks form.
Fold egg whites into mascarpone mixture.
Line sides and bottom of a large bowl with ladyfingers.
Spread half of the mascarpone mixture onto ladyfingers and soft half the cocoa on top. Repeat layer of ladyfingers, remainder of mascarpone mix, and top with remaining cocoa.
Cover and chill at least 2 hours before serving.