Yield: 16 Servings
|8 larges||Egg yolks|
|1½ pounds||Nascarpone cheese|
|4 larges||Egg whites|
|2 cups||Cold strong espresso|
|¼ cup||Good brandy|
|½ cup||Unsweetened cocoa powder|
In a large bowl beat egg yolks and sugar until thick and yellow. Fold mascarpone into yolk mixture until smooth. Beat egg whites until stiff, and fold into mixture.
: In a separate bowl combine espresso and brandy. Dip ladyfingers quickly into brandy and coffee and lay them very close together in a 14 x 10 inch dish Spread half of the mascarpone egg mixturre over the ladyfingers. Sprinkle cocoa powder through a fine strainer over the mascarpone mix. Dip more ladyfingers and start another layer. Top with the other half of the mascarpone mix and sprinkle again with cocoa powder.
Decorate with chocolate shavings. Cover dish with plastic wrap and refrigerate for several hours. Serve chilled