3 large eggs, separating whites and yolks 1/2 cup sugar 1 cup espresso or strong coffee 8 ounces Mascarpone 1/8 cup cocoa ¼ cup grated semisweet chocolate 20 ladyfingers (toasted) or biscotti
1 Combine 3 egg yolks, 1 Tablespoons of the espresso, and sugar in large mixing bowl. Beat 2-3 minutes. Add mascarpone and beat 3-5 minutes or until consistency is smooth.
2 In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.
3 Pour the rest of espresso into flat dish, dip one side of each Ladyfinger, and layer on bottom of dish. Spread 1/2 Mascarpone mixture and sprinkle with cocoa and grated chocolate. Layer ladyfingers and finish with a Mascarpone layer, cocoa then grated chocolate. Sprinkle and refrigerate at least 24 hours before serving.