|Ladyfingers/Champagne biscuits||4 1⁄2 Ounce (1 Package, Diy)|
|Brewed espresso coffee||1⁄2 Cup (8 tbs), cooled|
|Eggs||6 , separated|
|Mascarpone cheese/1 1/2 pounds cream cheese mixed with 1/2 cup heavy cream and 1/4 cup sour cream||2 Pound|
|Unsweetened cocoa powder||4 Tablespoon|
1. Spread ladyfingers on a large baking sheet. In a small bowl combine coffee and brandy. Sprinkle ladyfingers with mixture and set aside.
2. In a medium bowl, beat egg yolks and sugar with an electric mixer until thick and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed until combined.
3. In a large bowl, beat egg whites with electric mixer until soft peaks form, 2 to 3 minutes. Using a rubber spatula, fold egg whites into mascarpone mixture. Line the bottom of an 8-cup souffle dish with half the ladyfingers. Spread half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of cocoa over the surface. Repeat layers, ending with cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon out into a serving plate.